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Salmon Horseradish Pate'
A great way to use up leftover cooked salmon.
1 cup cooked salmon, flaked
1/3 cup shallots, minced
2 tsp. fresh dill, minced
1 tbsp. horseradish
2 tbsp. diet mayonnaise (enough to hold it together)
Freshly ground pepper
1 tsp. lemon juice
2 to 3 cucumbers, thinly sliced
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In a bowl combine salmon, shallots, dill, horseradish, mayonnaise
and pepper.
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Let ripen at least 4 hours in the refrigerator. (Keeps only 1 to
2 days in refrigerator.)
- Spread on thinly sliced cucumber rounds. Can also be used as a
dip for raw vegetables.
Serving size = 2 tbsp. Exchange per serving = 1/2 medium fat meat.
Nutrition information per serving: calories = 41; protein = 4 gm.; carbohydrates
= <1 gm.; fiber = 4 gm.; fat = 2 gm.; cholesterol = 10 mg.; sodium
= 104 mg.
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