Quote by Cherrypie
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.
I've never had a problem making my Salmon Pate...but then I don't use the SW recipe...just made up my own.
I whiz up 1 tub of quark (draining off any excess liquid before I put it in the blender) with 1 or 2 whole cooked salmon fillets (plain or smoked - I prefer smoked), a little tub of prawns and a pack of smoked salmon, seasoned with salt, pepper, dill and a splash of lemon juice. The more fish you add, the thicker it will be. Maybe there wasn't enough fish to quark ratio in the recipe you used.
I get all my fish for it in Lidl...such good value that I don't mind putting more in.
Oh, and it will freeze in a little ramekin happily.
Hope you have better luck next time. It really is delicious...especially with apple slices as your dipping implement. Sounds weird...but trust me - it works!