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Salmon and Yellow Split Pea Pate'
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Ingredients
½ c. dry split yellow peas, rinsed
2 T. lemon juice
1 ½ c. water
1 T. prepared horseradish
1 - 16 oz. can pink salmon
½ tsp. salt
1 8 oz. package cream cheese, softened
½ tsp. liquid smoke
2 T. grated onion Parsley, for garnish
Directions
In a medium saucepan, combine yellow split peas and water, boil reduce heat, cover and simmer 45 to 55 minutes or until peas are very tender. Drain. Drain the salmon and pick out any bones. Mix the salmon, cooked peas and remaining ingredients with a fork until smooth. Adjust the seasonings. Spray a small salad mold with nonstick cooking spray and press the mixture into the mold. Refrigerate at least 4 hours before serving. Invert the mold onto a plate, garnish with parsley, and serve it with crackers or fresh vegetables.
Spread it on crackers, pita bread or serve as a vegetable dip!
Nutrition Facts
Serving Size
Servings Per Container
12
Amount Per Serving
Calories
Calories From Fat
% Daily Value *
Total Fat
Saturated Fat
Trans Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Sugars
Protein
Vitamin A
%
•
Vitamin C
%
Calcium
%
•
Iron
%
* Percentage Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
Calories
2,000
2,2500
Total Fat
Less than
65g
80g
Saturated Fat
Less than
20g
25g
Cholesterol
Less than
300mg
300mg
Sodium
Less than
2,400mg
2,400mg
Total Carbohydrate
300g
375g
Dietary Fiber
25g
30g
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
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