
Starters, dips
1 ratingsRate
Warm salmon and dill pâté
Serves: 6 (with dippables)
Time to make: 15 mins
Total cost: $21.60 / $3.60 per serve
(at time of publication)
Ingredients
Units: Metric | Imperial (US)
- 200g poached or baked salmon, cooled
- zest of 1 lemon
- ¼ cup fresh dill
- ¾ cup low-fat Greek-style yoghurt
- 1 tablespoon reduced-fat sour cream
- 1 tablespoon horseradish sauce
- freshly ground black pepper
- To serve
- 6 slices seeded or sourdough bread, toasted
- 4 cups fresh rocketarugulaX leaves
- 2 cups cherry tomatoes, chargrilled
- 1 lemon, cut into wedges
Instructions
1 Flake the salmon with a fork. Add lemon zest and dill.
2 Add the remaining ingredients, mixing with a fork for a rough texture. Adjust seasonings.
3 Serve on toasted bread with rocket, cherry tomatoes and lemon wedges.
Variations
- Make it gluten free: Use gluten-free bread and check Greek-style yoghurt and sour cream are gluten free.
- Try using salmon in spring water instead of poached salmon for a budget option.
HFG tip
This dip keeps well in the fridge for two days.
Nutrition Info (per serve)
-
Calories 221cal
-
Kilojoules 930kJ
-
Protein 14g
-
Total fat 9g
-
–Saturated fat 3g
-
Carbohydrates 20g
-
–Sugars 3g
-
Dietary fibre 3g
-
Sodium 220mg
-
Calcium 140mg
-
Iron 1mg
Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.
First published: Nov 2016
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© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.