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| Seafood Pate
1 (6 1/2 oz.) can tuna, water packed, drained & flaked
1 tsp. unflavored gelatin, soaked in 1/4 c. cold water
1 (4 1/2 oz.) can shrimp, drained & rinsed
1 (8 oz.) Neufchatel cheese, softened
1/2 c. finely chopped celery
1/3 c. plain yogurt
2 tbsp. dry sherry
1/2 tsp. fine herbs
Lettuce leaves, watercress or parsley sprigs (opt.) |
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Or can use 1 (7 3/4 oz.) can salmon, drained, flakes and skin and bones removed. In saucepan, soften gelatin in cold water, let stand five minutes. Stir over low heat until gelatin is dissolved. Reserve some of shrimp for garnish, if desired. Chop remaining shrimp. In a mixing bowl, combine the tuna or salmon; chopped shrimp, cheese, celery, yogurt, sherry, herbs and gelatin mixture. Beat mixture until combined. Turn into lightly oiled 3-cup mold. Cover and chill in refrigerator for 6 hours, or until firm. Unmold the pate onto lettuce lined plate. Trim with parsley sprigs or watercress and reserved shrimp. Serve with pita or tortilla triangles and vegetable dippers. Makes 2 2/3 cups |
