Salmon pate

title="Salmon pate"
src="http://venice-fishing.com/wp-content/uploads/2018/12/Salmon-pate.jpg" srcset="https://img.taste.com.au/A0NJfQJW/w720-h480-cfill-q80/taste/2016/11/salmon-pate-78123-1.jpeg 720w, https://img.taste.com.au/IZdJaQEj/w643-h428-cfill-q90/taste/2016/11/salmon-pate-78123-1.jpeg 643w" sizes="(max-width: 999px) 720px, 643px" alt="Salmon pate"
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(5) Rate it

• 0:20 Prep


• Capable cooks

This dip takes no time to make and is great for entertaining and barbecues.

Featured in
Nutrition information, Gourmet Recipes

Ingredients

• 210g can pink salmon, drained


• 250g cottage cheese


• 30g butter, at room temperature, chopped


• 3 teaspoons fresh lemon juice


• 50g smoked salmon slices, coarsely chopped


• Chopped fresh dill, to serve

Method

• 
  
  
  Step 1
  
  
  
  
  Process the pink salmon, cottage cheese, butter and lemon juice in a food processor until smooth. Season with pepper.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  Add the smoked salmon and pulse until just combined.
  
  
  


• 
  
  
  Step 3
  
  
  
  
  Transfer to a serving bowl. Top with dill.
  
  
  

Nutrition

• 140 kj

  Energy




• 2.5g

  Fat Total




• 1.5g

  Saturated Fat





• 3g

  Protein

All nutrition values are per serve

Notes

Serving tip: Serve the pate with crackers or sliced French bread stick (baguette).

Nutritional information is calculated per tablespoon.

• Author: Reader recipe


• Image credit: Rob Palmer


• Publication: Australian Good Taste

Source: taste.com.au