Salmon Pate
Ingredients
½ cup hot water
1 chicken stock cube
4 shallots
2 teaspoons lemon juice
1 tablespoon gelatine
220 can red salmon
¼ cup mayonnaise
Salt and pepper
½ cup crean
Lettuce leaves
Method
Put gelatine, hot water and crumbled stock cube in blender. Blend on high speed for 1 minute. Add undrained salmon, roughly chopped shallots, mayonnaise, lemon juice, salt and pepper. Blend for 1 minute. Add cream and blend for 30 seconds. Pour salmon mixture into 4 lightly oiled dishes. Refrigerate until set. Turn out onto a lettuce leaf and serve with toast triangles.