Wednesday, 9 May 2012

Hey girls: here is my recipe of the month: Salmon Pate ( from Lorraine Grundeling)

400 gram Salmon (tinned)
2 hard boild eggs
12.5 grams finely chopped onion
250 ml mayonaise
250 ml whipped cream
150 ml cold water
tabasco sauce ( about 4 drops)
1 envelope gelatine

Method:

Combine fish, eggs and onion.
Dissolve the gelatine in the water over a pot of hot water boiling on the stove.
Allow the gelatine to coll off.
Add gelatine to the fish mixture.
Stir in the mayonaise and the whipped cream.
Add the tabasco and blend the mixture lightly.
USe a mould and spray spray and cook.
Pour mixture in the mould.
Refrigerate for about 2 hours.

This pate can be frozen as well.

No comments: