Salmon Pate

This Historic Recipe, Salmon Pate, comes from the cook book – “Make, Bake and Create” by Sunny Brooke Women’s Institute – 1988 by Helen Maddock. Helen was a former Lambton Room Historian, which is know known as the Lambton County Archives.

Ingredients

½ c. hot water
1 tbsp. gelatine
1 chicken stock cube
200 g can red salmon
4 shallots (green onion)
¼ c. mayonnaise
2 tsp. lemon juice
Salt, pepper
½ c. cream
lettuce leaves

Instructions

Put hot water, gelatine and crumbled stock cube in blender. Blend on High speed 1 minute. Add undrained salmon, chopped shallots, mayonnaise, lemon juice, salt and pepper. Blend 1 minute. Add cream. Blend 30 seconds. Pour mixture in 4 individual lightly oiled dishes, refrigerate until set. To serve, turn out on to lettuce leaf. Serve with toast triangles.