Salmon & blue cheese pate

Yield: 4 Servings

Ingredients:

213 g Canned pink Alaska salmon
100 g Dolcelatte cheese
50 g Curd or cream cheese
50 g Unsalted butter; melted

Instructions:

French or melba toasts Drain the can of salmon and put the fish in a food processor or liquidiser along with the cheeses and butter Blend until smooth. Pile into a serving dish and chill until firm. Serve with plenty of toast. Serves 4-6. Approx. 260 kcals per serving From: On the Wild Side - Alaska Canned Salmon Recipes Reprinted with permission from Alaska Seafood Marketing Institute Meal-Master compatible recipe format courtesy of Karen Mintzias