Ingredients 45g can anchovies
400 g can John West tuna in brine, drained
¾ cup low fat cottage cheese
½ cup Philadelphia spreadable cheese
1 tbsp horseradish
1 tsp orange zest
Fresh dill sprigs (optional) to garnish
For the croutons 2 - 4 slices thick sliced wholemeal bread
To make the pate, separate the anchovy fillets and dry with paper towel to remove the oil.
Put the anchovy fillets plus the tuna, cottage cheese, Philadelphia cheese, horseradish, and orange zest in a blender or food processor.
Blend for a few minutes until the mixture is smooth.
Put this in a serving dish, cover it and put in the fridge for about an hour.
To make the croutons, preheat the grill and place the bread under this for a few minutes on each side, or until lightly browned.
Slice off the crusts and using a small biscuit cutter, cut rounds out of the toast.
Bake in a preheated oven on medium for about 15 minutes.
If using the dill sprigs, place some croutons on each plate, add some pate and decorate with the dill.
This will keep for about 5 days and I ate it for several days after on a sandwich.
Decorate with some lettuce and I added a slice of Jarlsberg cheese
I also made some wholemeal bread to go with the leftovers for lunch.