Cream cheese is given a kick by hot chilli sauce for an almost instant salmon pate. Great as a starter, it could also fill a glamorous sandwich.
ingredients
serves: 4
A small bunch of chives
A small bunch of fresh dill
A small bunch of fresh parsley
15 ounce canned salmon
5 1/2 ounce cream cheese
1 lemon
1 teaspoon Tabasco sauce
Salt and black pepper
To serve:
brown bread, toast, Melba toast or water biscuits
method
1. Rinse, dry chop and mix the chives, dill and parsley
2. Drain the salmon and remove any bones and skin. Put it into a bowl and mix in the cream cheese.
3. Squeeze the lemon and add the juice to the salmon mixture a little at a time, until it is sharp enough to suit your taste. Stir in the Tabasco sauce and the chopped herbs and blend the mixture until it forms a smooth puree using a hand blender, a potato masher or a wooden spoon, which will give a slightly coarser texture.
4. Season to taste with salt, pepper, and more lemon juice, then spoon into a serving bowl or individual ramekins and chill for 15 minutes.
5. Serve the pate with bread, toast or water biscuits as desired.
