Post by Sylvia on Aug 21, 2008 14:00:15 GMT -6
This recipe would serve 4 as a starter
8 oz tin Salmon
1 dsp grated or very finely chopped onion
1 tsp lemon juice
8 oz cream cheese
1 tsp horseradish sauce
chopped parsley (for covering)
chopped almonds (for covering)
Mix all ingredients together with a potato masher* and chill in the fridge for 4 hours.
Roll into a ball and cover with chopped parsley and chopped almonds.
Serve with soldiers (fingers of toast)
Sylvia446
*If you prefer a fine pate, pulse through a food processor until you reach the stage you prefer.
8 oz tin Salmon
1 dsp grated or very finely chopped onion
1 tsp lemon juice
8 oz cream cheese
1 tsp horseradish sauce
chopped parsley (for covering)
chopped almonds (for covering)
Mix all ingredients together with a potato masher* and chill in the fridge for 4 hours.
Roll into a ball and cover with chopped parsley and chopped almonds.
Serve with soldiers (fingers of toast)
Sylvia446
*If you prefer a fine pate, pulse through a food processor until you reach the stage you prefer.