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!!!
This is an old recipe of Mum’s that I’ve been making for years. I originally made it as a spread for toast, but it’s just as good on biscuits with drinks. It used to be a pain to make as you had to put it a mincer, which was messy and took ages, but now you just throw it in the blender. You can make it as chunky or fine as you like, my sister-in-law loves it and I try to remember to make it when she’s coming to stay.
With Mum’s 100th birthday only a couple of months away I’ve started to look for party recipes. I found these microwave recipes which were published by The Sun in March 1986 around the time everyone was buying a microwave, but still not quite sure what to do with it. I’m not sure I’d use my microwave to cook them today though, as I think we’ve now figured out what works and what doesn’t in it.