SALMON AND BLUE CHEESE PATE
- 213 g Canned pink Alaska salmon
- 100 g Dolcelatte cheese
- 50 g Curd or cream cheese
- 50 g Unsalted butter -- melted
- French or melba toasts
- Drain the can of salmon and put the fish in a food processor or liquidiser along with the cheeses and butter Blend until smooth. Pile into a serving dish and chill until firm. Serve with plenty of toast.
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