Creamy Pistachio-Salmon Pate
"This a wonderful party appetizer served with crackers or slices of baguette, but the leftovers are terrific with toasted bagels for breakfast."
- Ready In:
- 15mins
- Ingredients:
- 8
- Yields:
-
2 cups
ingredients
- 1 (7 1/2 ounce) can sockeye salmon
- 2 tablespoons lemon juice
- 1⁄4 teaspoon dried dill
- 1⁄4 teaspoon pepper
- 1⁄2 lb fresh ricotta cheese
- 2 hard-boiled eggs
- 1⁄4 cup coarsely chopped pistachios
- salt
directions
- Drain the salmon and remove the bones.
- In a food processor or blender, process the salmon, lemon juice, dillweed, and pepper until well blended.
- Add the cheese and eggs, process until pureed.
- Stir in the pistachios.
- Season to taste with salt.
- Spoon into a serving bowl or crock.
- Cover and refrigerate for up to 3 days.
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Reviews
-
This was too bland. There wasn't much taste, other than the salmon. The flavors just didn't blend and I refrigerated it overnight.
RECIPE SUBMITTED BY
Irmgard
Canada
<p>I live with my husband, four cats, and a sweet mutt named Jada in Scarborough, Ontario, where I work as an elementary school administrative assistant. I have a 31 year old daughter who lives with her boyfriend in nearby Don Mills, along with my sweet granddogs, Frankie and Turbo. I would have to say that my passion is animals, since I have so many of them! <br /><img src=http://images.quizilla.com/H/h0t5auce/1108834307_brown_answer.jpg alt= /> <br /><img src=http://www.recipezaar.com/members/home/532663/cookswithcattitude.JPG alt= /> <br /><img src=http://i146.photobucket.com/albums/r271/copperhorse58/CalendarGirlsSwap2009.jpg alt= /> <br /><br />If I had a month off work to do what I please, I would first catch up on my sleep and then just have fun - see a few movies and maybe take a couple of short trips - something that wouldn't break the bank - lol!</p>
