PINK SALMON AND ANCHOVY PATE
Can be made 2 – 3 days in advance
2 x 212 g cans pink salmon, drained
45 – 60 ml soft butter (it is what makes it set)
60 ml olive oil optional
1 small red onion or spring onion, finely chopped
40 – 60 ml finely chopped parsley
10 ml lemon juice
1 ml paprika
10 ml sugar
1 x 50 g fillet of anchovies with capers
10 ml brandy
grain mustard optional
Spoon into pretty container. Cover and refrigerate until required.
Stretch with cottage cheese / cream if taste is too strong.
Posted by Petro Borchard
