Title: Salmon & blue cheese pate
 Categories: Appetizers, Fish
      Yield: 4 Servings
 
    213 g  Canned pink Alaska salmon
    100 g  Dolcelatte cheese
     50 g  Curd or cream cheese
     50 g  Unsalted butter; melted
           French or melba toasts
 
  Drain the can of salmon and put the fish in a food processor or
  liquidiser along with the cheeses and butter Blend until smooth. Pile
  into a serving dish and chill until firm. Serve with plenty of toast.
  
  Serves 4-6. Approx. 260 kcals per serving
  
  From: On the Wild Side - Alaska Canned Salmon Recipes Reprinted with
  permission from Alaska Seafood Marketing Institute Meal-Master
  compatible recipe format courtesy of Karen Mintzias