Saturday, April 20, 2013

Salmon Pate

1/2 cup hot water
1 tbspn gelatine
1 chicken stock cube
22g tin red salmon
4 shallots
1/4 cup mayonnaise
2 tspn lemon juice
salt
pepper
1/2 cup cream or yoghurt
lettuce leaves

Method: Vitamize water, gelatine and chicken stock cube. Add undrained salmon, shallots, mayonnaise and lemon juice, salt and pepper and blend until smooth. Add cream or yoghurt and blend again. Pour into mould or individual moulds. Refrigerate until set. Serve with lettuce leaves with toast triangles or with cracker biscuits.

Source: contributed by H. Gillings & J. Huston in Lutheran Jubilee 150 Cook Book 1838-1988 Vol 2 by St. Paul's Congregation, Yorketown (1988), p.10.

2 comments:

Ann and Anne said...

A recipe just like this one was very popular at my family gatherings in the 1970s along with a mushroon pate!Cheers,Anne

vicki (skiourophile) said...

Thanks Anne - my neighbour still makes something like this, in a mould shaped like a fish! I love the use of "vitamise" which is a word my grandmother used to use. She had a "vitamiser" and never called it a "blender".

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