Saturday, April 3, 2010

Estelle's Salmon or Tuna Pate

This pate is AMAZING and everyone loves it! I've made it as an appetizer while my guests wait for lunch to be served. Make it the night before and serve it chilled with Melba toast or crackers.

Estelle's Salmon or Tuna Pate

1 packet of Pineapple (or lemon) jelly
250ml Boiling water
1 large tin of Salmon (or 2-3 small tins of tuna)
1 small Onion, chopped
2 Gherkins, chopped
125ml Mayonnaise
125ml Yogurt or Cream cheese
60ml Tomato sauce
a dash of Worcester sauce
chopped Parsley
Salt and Pepper to taste

1. Dissolve the Jelly powder in boiling water in a smallish bowl and set aside to cool off.
2. In a separate bowl, mix all the remaining ingredients, mashing the tuna.
3. Add salt and Pepper to taste.
4. When the jelly has reached room temperature, add it to the fish mixture and whiz up with a hand held blender until you like it's consistency.
5. Pour into the serving bowl and refrigerate.
6. You could also grease a fish shaped mold and pour it in to set.

Makes: 2 Pudding bowls full or 1 fish
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