Smoked Salmon Tofu Pate

Dips and Spreads.
This elegant pate, based on the original recipe with oodles of cream, of course, has no cream! It makes a great party appetizer. Garnish with lemon slices and serve with crackers. 

Smoked Salmon Tofu Pate


Quantity Ingredients
1 pkg (10.25 oz/290 g) silken soft tofu
1 package unflavored gelatin
1/4 cup water, at room temperature
12 oz. smoked salmon
1/4 cup light mayonnaise
2 tbsp. fresh lemon juice
1/4 tsp. black pepper
3 egg whites


1. Using sieve, drain tofu 2. In small saucepan, sprinkle gelatin over water. Set aside. 3. In food processor using pulsing motion, combine drained tofu, salmon, mayonnaise, lemon juice and pepper until smooth. 4. Dissolve gelatin over medium heat about 3 minutes or until clear. With motor running, pour gelatin through tube feed until mixture is well combined. 5. In deep mixing bowl using electric mixer, beat egg whites until standing in stiff peaks. Spoon into salmon mixture. Using on/off pulsing action, combine just until no white shows. 6. Spoon salmon mixture into 4-cup (1L) mold lined with plastic wrap. Refrigerate for 2 hours until set or overnight. 7. Place serving plate over mold; invert mold and using plastic wrap as a lever, unmold onto plate. Discard plastic wrap. Smooth p�t� surface with knife. 

Source: From: The Lactose-Free Family Cookbook by Jan Main, MacMillan Canada, 1996.