Another recipe post today. Starring Salmon Pâté (and Quark)
Now before you ask Quark is a type of fresh dairy product made by warming soured milk. Yes it sounds a little gross, but mixed in with something else, it’s a brilliant low fat alternative for cheese. Perfect for making into dips and Pate. I learnt about quark from Slimming World instagrammers. They appeared to be using it for creamy pasta, or lasagne. I found a recipe for salmon pate and thought I would give it a go. And it is A-OKAY. Recipe below.
This is a really simple recipe, good as a spread on Ryvitas or toast for lunch, in a sandwich or as a dip with crudités. Perfect.
Put in your trolley
(Makes 2-4 servings.)
200g skinless and boneless salmon
Good pinch of dried chilli flakes or other spicy seasoning
1 tablespoon lemon juice
1 tablespoon chopped parsley or coriander (optional)
salt and ground black pepper to taste
Cook the salmon in the oven at 200c. Should only take 15 ish minutes but keep an eye on it so it doesn’t overcook. Nothing worse than over cooked salmon. Allow to cook and then chop up into the same sized chunks.
I tend to put all of the ingredients in the blender to make a smooth mixture. But you could mash up with a fork if you prefer something a little coarser. Either way, add all the ingredients into the blender and then blend until the preferred consistency. Check to adjust the seasoning and then blend again.
Numbers (if you’re bothered.)
This works out at about 150cals a portion. You can double or triple it if you want to take to work one day, or could use different fish to add different flavours. I’ve added capers before to add saltiness and red pepper also!
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