SMOKED SALMON OR TROUT PATE (WEIGHT WATCHERS/CORE)
This is core or 2.5 points per serving. I have made with smoked salmon and smoked trout and both taste good. This is a really great recipe to use either as a starter to take have for lunch on some rye crispbreads, etc. Please note that this really needs to chill for 12 hours to be at it's best, but I have eaten it straight away in the past and it's still good.
Provided by Wendy-Bob
Categories Lunch/Snacks
Time 10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Method 1:.
- Place all ingredients (except the pepper) in a food processor and process until everything is well combined but NOT completely smooth.
- Season with ground black pepper to taste.
- Cover and chill for 12 hours.
- Method 2:.
- Cut the salmon into small pieces.
- Mix all ingredients (except the pepper) together well in a bowl.
- Season with ground black pepper to taste.
- Cover and chill for 12 hours.
Nutrition Facts : Calories 119.1, Fat 8.9, SaturatedFat 5.2, Cholesterol 31.1, Sodium 338.4, Carbohydrate 1.8, Fiber 0.1, Sugar 0.3, Protein 8
SMOKED SALMON PATE
This is an excellent pate, the recipe is easy to double or halve and is very quick to make! It is rich but over the years that I have made this, I already cut back on the amount of butter from the original recipe!
Provided by PetsRus
Categories Spreads
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Melt the butter in a small saucepan, let it cool slightly.
- Place the salmon in your food processor.
- With the machine running add the butter until you have a smooth pate.
- Remove the mix from the food processor bowl and add the lemon juice, cream and check the seasoning.
- Line a dish with plastic wrap and spoon in the pate, leave in the fridge until needed but at least for 30 to 40 minutes.
- Remove from the fridge 30 minutes before serving.
- Turn the pate out on to a dish, remove the plastic wrap, garnish with a ring of cucumber slices around the pate.
- Serve with homemade Melba Toast#24802 or#40247.
SMOKED TROUT PATE
This is one of Russell's favourite dips he makes when we are having a get together with friends. It's really simple to make.
Provided by JustJanS
Categories Sauces
Time 15m
Yield 1 1/2 cup
Number Of Ingredients 8
Steps:
- Reserve about 1/4 of the fish meat and flake it roughly.
- Place the remaining ingredients except the herbs in a food processor and work until smooth.
- Check for seasonings and maybe add a little more lemon juice.
- Add the herbs and pulse briefly.
- Scrape into a bowl, fold through the reserved fish and refrigerate covered until required.
- Spoon into serving dishes and serve with turkish bread, crackers and/or fresh veggie sticks.
Nutrition Facts : Calories 637.5, Fat 62.1, SaturatedFat 35.2, Cholesterol 199.4, Sodium 576.9, Carbohydrate 11.5, Fiber 0.8, Sugar 6.7, Protein 11.6
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