1 3/4 ounces of canned anchovy fillets, drained 14 ounces of canned tuna in brine, drained 3/4 cup of lowfat cottage cheese generous 1/2 cup of skim milk soft cheese 1 tablespoon of horseradish relish 1/2 teaspoon of grated orange rind white pepper Melba croutons: 4 slices of thick sliced whole wheat bread To garnish: orange slices sprigs of fresh dill
To make the pate, separate the anchovy fillets and pat well with paper towels to remove all traces of oil. Place the anchovy fillets and all the remaining pate ingredients into a blender or food processor. Process for a few seconds, until smooth. Alternatively, finely chop the anchovy fillets and flake the tuna, then beat together with the remaining ingredients, this will make a more textured pate. Transfer to a mixing bowl, cover and chill for 1 hour. To make the croutons, place the bread slices under a preheated medium broiler and toast for 2- 3 minutes on each side, until lightly browned. Using a serrated knife, slice off the crusts and slide the knife between the toasted edges of the bread. Stamp out circles using a 2 inch round cutter and place on a cookie sheet. Alternatively, cut each pieces of toast in half diagonally. Bake the toasted circles in a preheated oven 300ºF. for 15 - 20 minutes, until curled and dry. Spoon the pate onto serving plates and then garnish with orange slices and sprigs of fresh dill. Serve with the freshly baked croutons. Serves 6
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