About this recipe: This fresh salmon pâté is simple and quick to make. Served with a refreshing watercress salad and crisp Melba toasts or thinly sliced rye bread, it is an excellent starter before a vegetable or grain-based dish.
Make the pâté with canned salmon, which will be higher in calcium due to the bones it contains. Drain a can of red salmon, about 212 g, and remove any skin. Mash the fish with 200 g (7 oz) reduced-fat soft cheese with chives, 3 tbsp mayonnaise and ½ tsp Tabasco sauce. Season with plenty of freshly ground black pepper. Spoon half of the pâté into the smoked salmon-lined ramekin dishes, top each with 1 tbsp chopped watercress and spoon over the remaining pâté. Make the salad with mixed rocket and spinach leaves. * Omit the smoked salmon slices. Double the quantity of watercress and mix into all of the pâté at the end of step 3, then serve as a delicious dip with a selection of vegetable strips and bread sticks or warm pitta bread fingers.
Salmon contains omega-3 polyunsaturated fatty acids, which can help to prevent arteries clogging up and therefore play a part in protecting against strokes and heart attacks. * Watercress provides good amounts of several antioxidants, including vitamin C, vitamin E and beta-carotene. Like all dark green vegetables, watercress also contains substantial amounts of folate.
B1, B6, B12, niacin * A, C, E, selenium * B2, folate, calcium, iron, potassium, zinc