Spicy salmon pâté

Spicy salmon pâté

By
From
Zest
Serves
4-6
Prep
5 mins
Photographer
Ian Hofstetter

This is delicious as part of a colourful antipasto platter. Serve it with crudités, dips, lean ham slices, artichoke hearts, reduced-fat cheeses, gherkins and olives – black and green.

Ingredients

Quantity Ingredient
200g canned pink or red salmon, drained and flaked
100g low-fat ricotta
2 green onions, finely chopped
1 tablespoon parsley, chopped
2 teaspoons sweet chilli sauce
1/2 lemon, juiced
wholegrain toast or rolls, to serve
or crispbread, to serve

Method

  1. Place the salmon, ricotta, green onion, parsley, chilli sauce and lemon juice in a medium-sized bowl. Blend until smooth.
  2. Serve as a dip, or spread onto crispbread, wholegrain toast or rolls.

Variation

  • If you like, stir through half a chopped avocado, but this will increase the fat content of the pâté.

Super ingredient: Ricotta

  • Ricotta – the low-fat type – is one of the most useful ingredients in your kitchen. It has less than 5 per cent fat, very little cholesterol, no added salt and adds protein and B vitamins. Made from whey, it has around half the calcium of cheddar cheese, but is still a significant source. Research has found that whey protein can help muscles recover after a bout of exercise. It is quickly digested by the body and provides an ideal mix of high-quality amino acids. Best of all, ricotta is a great substitute for high-fat cream cheese or sour cream in dips and pâtés, as in this recipe.
Tags:
healthy
diet
low
fat. low-fat. low
calorie
low-calorie
skinny
nutritional
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