by Jackie Youngman

Created on: May 06, 2008   Last Updated: January 06, 2009

UNIQUE SALMON & PRAWN PATE

This is a delicious, coarse and fairly rich tasting pate which you can serve as a starter for a dinner party, or as the protein part of a main meal. It also goes down a treat at buffets, and is delicious packed into little finger-rolls, or vol-au-vents. I use canned salmon in the recipe, as I have found it tends to give a better flavor for pate than fresh salmon. I hope you enjoy!

The following will make approximately the amount of pate that would generously fill 20 vol-au-vents, or about 20 small finger rolls.

You will need...............

INGREDIENTS

2 medium-sized cans of salmon, drained, de-boned and mashed

4oz frozen prawns, thawed and squeezed of all excess water and finely chopped

Half a very small onion, peeled and finely chopped

1 teaspoon tomato puree

1 teaspoon plain yogurt

Half a flat teaspoon of dried basil, or 1 heaped teaspoon of finely chopped fresh basil

Five or six generous twists of freshly ground black pepper

2oz unsalted butter, melted

2 tablespoons brandy

1 tablespoon thick double cream

Fresh mint sprigs and small lemon wedges to decorate

METHOD

In a large bowl, and using a fork, combine all the above ingredients except for the mint leaves, very thoroughly (if you prefer, you can use your hands).

Press the mixture down very firmly into a deep dish. Chill the mixture for at least 4 hours, and serve decorated with the mint sprigs and lemon wedges

The mixture can then either be spooned into vol-au-vents, spread onto rolls, onto crispbreads, made into sandwiches, or placed in the center of a dinner or buffet table for people to serve themselves. It also goes well served with jacket baked potato and a generous helping of watercress.

They will be coming back for more!

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