Salmon Pate
Adapted from Darlene's Recipe, many years ago! It is one of my go to lunches for 2 or great as an appetizer. Serve with crackers and veggies! My grampa once said of the depression, "If you had a large can of salmon and cream you could serve 8 people dinner. Add potatoes and bread, alongside and you were ready for company." Not sure this recipe would serve 8 as a meal but certainly makes lunch or appetizers all the better. Use Wild Sockeye Salmon, it really is worth it!
Ingredients
- I - 213 gram can salmon drained and cleaned of skin and bones, usual weight about 125 grams after 0 CHO
- ½ cup cream cheese (125 grams) 8.34 CHO
- ½ TBSP lemon juice 0 CHO
- ½ tsp. prepared horseradish .5 CHO
- ¼ tsp. salt 0 CHO
- TOTAL CHO 8.84 CHO
- TOTAL WEIGHT 253 GRAMS
- 8.84 CHO DIVIDED BY 253 GRAMS = .0349 CHO/GRAM
- 1 TBSP = 17 GRAMS (.0349 X 17 GRAMS) .593 CHO/TBSP
- ¼ CUP = 4 TBSP (.593 X 4) 2.372 CHO/1/4 CUP
- ¼ CUP = 68 GRAMS
Instructions
- Debone and remove skin from salmon. Break up with your fingers, and place in bowl. Add remaining ingredients and blend with a fork until smooth. Serve immediately or refrigerate. Just as good the next day.
