Salmon Pâté
Number of servings : Prep time: Cooking time: 2 minutes Type of meal : | Hors d’oeuvres | Hors d’oeuvres
Number of servings :
Prep time:
Cooking time: 2 minutes
Type of meal : | Hors d’oeuvres | Hors d’oeuvres
Special diet :
Ingredients
1 packet unflavoured gelatin
1/2 cup (125 mL) cold water
1 can (14-3/4 oz / 419 g) salmon, drained, skin removed
3/4 cup (175 mL) plain fat-free yogurt
2/3 cup (150 mL) fat-free sour cream
2 tbsp (30 mL) drained horseradish
2 tbsp (30 mL) grated onion
2-1/2 tsp (12 mL) grated lemon zest
1 tbsp (15 mL) fresh lemon juice
3/4 tsp (3 mL) salt
1/3 cup (75 mL) minced chives
Directions
Sprinkle gelatin over cold water in heatproof glass measuring cup. Let stand 5 minutes to soften. Set measuring cup in small saucepan of simmering water and heat until gelatin has melted, about 2 minutes. Set aside to cool slightly. Place salmon in food processor and pulse until smooth. Add yogurt, sour cream, horseradish, onion, lemon zest, lemon juice, and salt to processor and pulse until mixture is blended. Add chives and gelatin mixture and pulse until combined. Transfer to 4 cup (1 L) bowl, crock, or decorative mould. Cover and refrigerate until set, at least 3 hours. Serve directly from bowl or crock. Or, if using a decorative mould, unmould onto a serving plate. Serve this spreadable salmon pâté with slices of cucumber or zucchini, water crackers, or small triangles of black bread. Health Hint: The pungent flavour of horseradish comes from allyl isothiocyanate, a phytochemical that helps to alleviate congestion and reduce respiratory inflammation. Horseradish also contains kaempferol, a phytochemical that may inhibit carcinogens. Makes 4 cups.
Nutritional information:
Imported on 2011-01-20 16:41:26 — Original ID:819
