Wednesday, December 17, 2008

Salmon Pate


1 pound (500 g) salmon cutlets
8 ounces (250 g) cream cheese
8 ounces (250 g) ricotta cheese
Juice of 1 lime
2 tablespoons green peppercorns, drained
Tabasco sauce

Microwave Method:

1. Place salmon onto a roasting rack, cook for 7-9 minutes on MEDIUM, turning over halfway through cooking.
2. Remove dark skin and bone from salmon.
3. Place salmon, cream cheese, ricotta cheese and lime juice in a food processor. Blend until smooth.
4. Fold through peppercorns and Tabasco.
5. Refrigerate for 2-3 hours.
6. Serve with assorted fresh vegetables and bread.

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