This is a very simple and very delicious pate that can be served as a dip with crackers, on sandwiches or rolls or even as a pasta sauce (though add some more lemon juice and perhaps a splash of oil for this).
Preparation Time: 15 minutes
Makes: 4 servings
Ingredients 200g can pink salmon
100g low fat ricotta
Juice of one lemon
Tsp chilli powder
A handful continental parsley
Finely chop the parsley. Drain the can of salmon and then flake the salmon, extracting as many of the small bones that you can.
Place the salmon in a bowl with the ricotta, parsley, chilli powder and lemon juice. Mix, then blend in a processor until smooth.