Total Time
15mins
Prep 15 mins
Cook 0 mins

This is from Australian Woman's Weekly Dinner Party Cookbook. I usually use low fat mayo and cream.

Ingredients Nutrition

Directions

  1. Put gelatine, stock cube and water in food processor and blend for 1 minute.
  2. Add salmon, shallots, mayonnaise, lemon juice, salt & pepper, blend for 1 minute.
  3. Add cream, blend 30 seconds only.
  4. Pour into lightly oiled mould - I often use a round margarine container if I intend to un-mould pate, it is a good size and it looks nice with a slice of lemon in the centre to serve.
  5. Set in fridge for a couple of hours.
  6. Un-mould and serve surrounded by melba toast or toast triangles and don't forget the pate knife.

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