I confess to liking salmon, whether it’s smoked, baked, grill or even tinned, so that’s probably why I really like this salmon pate. You need to use red salmon to get a good flavour, that makes it a little more expensive, but it does make a good amount. As it says it’s quick, easy to make and everyone seems to like it. Also, leftovers are great on toast this next morning!!!
It’s a bit strange to see this 70s recipe using tinned carrots and tinned stir fry vegetables. The article says ‘hearty meals – don’t have to mean hours of work”, but I think using apacket of prepared fresh vegetables, that are available now in the supermarket, would be a lot tastier and just as easy.
The beauty of all the different varieties of lasagne is that they can be prepared in advance and cooked when needed. This is the first time though I’ve seen a salmon version. I have a recipe for another seafood one which I make using marinara mix I buy from the supermarket and that tastes pretty good, so this one could be worth trying.
Was travelling through country NSW recently and after a long day of driving we decided to have a quick meal at a Chinese restaurant before an early night – big mistake. I wasn’t all that hungry and thought a prawn omelet would be ideal. Not so, it was dreadful, unrecognizable frozen seafood and a heavy pancake thick ‘egg’ batter, really awful. Nothing at all like this recipe which is full of fresh vegetables, prawns and 8 eggs – and I’m sure no dose of indigestion as I had after my Tamworth one.
Seafood at Christmas and Easter has always been expensive not that it’s something Mum would have bought then or any other time. Dad was a very enthusiastic fisherman so we mainly had fish that he’s caught or tinned fish. Tuna Mornay was a family favourite, completely out of fashion these days of course, but still a tasty meal – if you like tinned tuna or salmon that is.