Tuna pate (2)
Instructions
Puree the anchovies with the drained tuna.
Add the lemon juice first filtered to colander, mix until you obtain a smooth cream, then add the butter left soften.
Add salt, pepper and mix thoroughly.
Brush olive oil a mold and pour in the mixture.
Put in refrigerator for at least 3 hours.
When serving put on serving dish and garnish with the salmon cut into strips and with pickles
Ingredients and dosing for 6 persons
- 300 g of canned tuna
- 150 g of butter
- 100 g of anchovies in olive oil
- 1 lemon
- Pickles
- 2 slices of smoked salmon
- Olive oil
- Salt
- Pepper