Salmon and Chive Pate
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Serving: 8
Nutrition facts (per portion)
- Calories: 282kcal
- Carbohydrate Content: 0.5g
- Fat Content: 28g
- Protein Content: 6.5g
- Salt : 0.7g
- Sugar Content: 0.4g
- Potassium: 2.4mmol / 94mg
- Phosphate: 63mg / 2 mmol
Salmon and Chive Pate
Ingredients
- tin salmon - 200 g (8oz) tin salmon with no bones, rinsed & drained
- cream cheese - 100 g (4 oz) cream cheese, softened
- mayonnaise - 5 heaped tablespoons
- lemon juice - 2 tablespoons
- margarine/ butter - 50 g (2 oz) melted
- fresh chives - 2 tablespoons, chopped
Instructions
- Blend the salmon, cream cheese, mayonnaise and juice until well combined.
- Gradually add the melted margarine whilst the blender is still running and blend until smooth.
- Stir in the chives
- Pour the mixture into small ramekins and refrigerate until set
- Can be served with crackers or toast.
Per portion
- this dish provides 1 protein exchanges (allowances).
- Check your daily allowances to see if you have enough remaining for this dish.
Reproduced with kind permission from the Irish Kidney Association
*Serving suggestion not included in nutritional analysis.
Some advice from the Kidney (Renal) Dietitians:
‘Delicious when served with crusty white bread, toast or crackers. Use your individualised protein allowances to plan when including this pate as a kidney friendly meal for the day.'
