Salmon Pate

From SW website
Canned salmon is a great time saver. This delicious starter can be made a day in advance - just cover and chill, then stand at room temperature for 20 minutes to allow the flavours to develop before serving.

information

Serves: 4

Print recipe

ingredients

2 x 418g cans red salmon in brine, drained
250g pot quark skimmed milk soft cheese
rind and juice of 1 lemon
salt and freshly ground black pepper
20g fresh parsley
a few redcurrants to garnish

method

1. Flake the salmon and remove any skin and bones. Place in a bowl along with the quark, lemon rind, 3 tbsp lemon juice and seasoning.
2. Finely chop the parsley, reserve a little for garnish and add the rest to the bowl. Mix all the ingredients together until well combined. Alternatively, place in a food processor and blend until smooth. Cover and chill for at least an hour.

3. To serve, divide the pate between 8 ramekin dishes, sprinkle with parsley, black pepper and a few redcurrants if desired.