Salmon Seafood Pate Recipe
Ingredients
| Pink salmon - 1 can (212-g, 7 1/2-oz) | ||
| Tomato ketchup | 15 Milliliter (First Layer:) | |
| Juice | 15 Milliliter (First Layer:) | |
| Full-fat soft cream cheese - 100 g (4 oz) | ||
| Salt - 2-5 ml (1/2 level teaspoon) | ||
| Pepper | 1 To taste (First Layer:) | |
| Pink food colouring - as required | ||
| White breadcrumbs | 8 (First Layer:) | |
| Mackerel in brine - 1 can (425-g, 15-oz) | ||
| Lemon juice | 30 Milliliter (Second layer:) | |
| Salt | 5 Milliliter (Second layer:) | |
| Pepper | 1 To taste (Second layer:) | |
| Butter | 100 Gram (Second layer:) | |
| White breadcrumbs | 5 (Second layer:) | |
Directions
MAKING
1) In a liquidizer, place the salmon, ketchup, lemon juice, cream cheese, salt, a shake of pepper and a few drops of pink colouring.
2) Liquidize all the ingredients to make a smooth mixture.
3) In a basin, transfer the puree and add the breadcrumbs.
4) Press the mixture into containers. Chill inside refrigerator.
5) Repeat the process with the ingredients for the second layer.
6) Place the mixture on top of the first layer.
7) Place inside refrigerator to chill, before serving.
SERVING
8) On a serving dish, arrange the pate and garnish with fresh prawns, lemon and cucumber.
1) In a liquidizer, place the salmon, ketchup, lemon juice, cream cheese, salt, a shake of pepper and a few drops of pink colouring.
2) Liquidize all the ingredients to make a smooth mixture.
3) In a basin, transfer the puree and add the breadcrumbs.
4) Press the mixture into containers. Chill inside refrigerator.
5) Repeat the process with the ingredients for the second layer.
6) Place the mixture on top of the first layer.
7) Place inside refrigerator to chill, before serving.
SERVING
8) On a serving dish, arrange the pate and garnish with fresh prawns, lemon and cucumber.
Chef
