Northern pate (salmon)

Ancaro

Ingredients:
200 gr of smoked salmon
100 gr of tuna in oil
50 grams of butter
Fresh parsley or basil.

Preparation:
Beat the finely chopped salmon, together with the tuna in drained oil and the diluted butter, until you get a fine paste. Add the herbs, mix well and put in the fridge for 2 hours.

Serve with toast.


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