Name: Smoked Salmon or Trout Pate (Weight Watchers/Core)
Prep time: 10 min
Total time: 10 min
Yield: 6 serving(s)
Ingredients: 150 g smoked salmon, pieces (or smoked trout); 1 lemon, zest of, finely grated; 1 1/2 tablespoons fresh lemon juice; 1 tablespoon horseradish sauce; 200 g low-fat cream cheese; 15 g fresh dill; ground black pepper

Recipe by Wendy-Bob

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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.

Ready In:: 10mins
Serves:
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ingredients

150 g smoked salmon, pieces (or smoked trout)
1 lemon, zest of, finely grated
1 ¹⁄₂ tablespoons fresh lemon juice
1 tablespoon horseradish sauce
200 g low-fat cream cheese
15 g fresh dill
ground black pepper

directions

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.

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RECIPE MADE WITH LOVE BY

@Wendy-Bob

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@Wendy-Bob

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"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."

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creation by Wendy-Bob

7/29/2007

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.