Today I made the SW Salmon pate and it was a disaster. I've made many Pates in the past and never encountered any problem whatsoever, although none of those recipes used quark. It's such a simple recipe so I don't know what went wrong as I used the exact ingredients and quantities. When I began to blitz the ingredients the mix just got thinner and runnier until it became the consistency of milk. The more I blended the thinner it got! I haven't a clue how to remedy this so any suggestion welcome, otherwise its down the drain tomorrow. Very disappointing and very baffled. I'm wondering if this might be a quirk of quark.