Salmon and corn pate
Canned pink salmon in water, drained
2 105g can, (2x95g cans)
Canned corn kernels in brine, rinsed, drained
1 cup(s), (160g)
97% fat-free cottage cheese
2 individual, thinly sliced
Capers, rinsed, drained
WW Nibblies, Sour Cream and Chives
2 packet(s), (2x18g bags)
- Reserve 2 tablespoons of both salmon and corn.
- Place cottage cheese, shallots and remaining salmon and corn in a small bowl and stir to combine. Spoon into a serving bowl.
- Sprinkle pâté with capers, reserved salmon and corn. Serve with crackers.