Smoked salmon pate

The idea came from a Readers Digest book, Low Fat: No Fat and I adapted it.  It's jolly nice and a great way to use up bits and bobs.


a few 'white beans' (e.g. cannelloni, haricot)
a bit of smoked salmon
lemon juice (from a bottle is fine)
titchy bit of light mayo - as little as you can get away with to get the texture
pepper and a bit of salt (maybe)

It also helps to have a mini chopper/blender

In the bowl put the beans, smoked salmon and some lemon juice.  Zizz it up together.  Add just a little bit of light mayo as it helps the texture.  Zizz and taste, adding more lemon juice if you like and a bit of pepper and, possibly, salt.  It depends on how salty the salmon is really.

If you have some fennel fronds or similar, that would be nice but I didn't.

Heap into a bowl and serve.  I had it with watercress and a couple of small slices of bread I baked in a coolish oven until crisp and crunchy.  It was delicious!