SALMON PÂTÉ

Excellent served with Melba toasts.

Makes approximately 350g

         3½ teaspoons powdered gelatine

         125ml boiling water

         220g can red or pink salmon, drained

         70ml whole egg mayonnaise

         3 teaspoons lemon or lime juice

         ½ cup cream or Greek-style yoghurt

         2 spring onions, white part only, finely chopped

Sprinkle the gelatine over the boiling water and stir until dissolved. Place in a food processor with the rest of the ingredients and process briefly until smooth. Add salt and pepper to taste.

Pour into small bowls and place in the fridge to set (approximately 2 hours).