Tuesday, 11 November 2014

Use Everything - Waste Less

Dear reader in the Wardle household we try to waste a little less  and make things go a little further.
Our favourite thing to do on a Saturday morning is to go to North Shields fish quays for a little walk with the boys and to visit the fish shops...
This Saturday we needed salmon, we bought a whole fish and the fishmonger took the sides off,trimmed it and bagged it all up for us. They can do more but we do like to prepare our food as much as we can. Our favourite fishmongers in North Shields is Taylors, They are so helpful, they have bargain boxes of whole fish which we love to fillet ourselves and they are very child friendly and help to teach not only adults but children about there fish and seafood. In the world we live in I find teaching the children where there food comes from is very important, along with how to prepare there meals.

So with our whole salmon we had the sides cut and then portioned them up to how big we wanted them. When we got home the bones went straight into a pan to make some yummy fish stock which goes into the freezer for fish soups, stews, and noodle dishes. 

Left over were the fish trimmings to which we made into a salmon pate. It was so quick and simple.

Here is Tribe Wardles Salmon Pate Recipe:


Salmon Pate

  • Put the salmon into a pan with a dash of milk and cook (This takes under a minute we find).
  • Drain off excess fluids.
  • Put Salmon along with some Sour Cream and a knob of Butter into blender.
  • Blend.
  • Add a Clove of Garlic and a sprinkle of Dill.
  • Add more of what you feel your pate needs.
  • Season with Salt and Pepper.
  • Place in your dish.
(If not used that day you can put a layer of melted butter on top to stop pate drying out)

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