One of my favorite snacking foods is home made salmon or sardines pate! My Psychiatrist once informed me that I was not consuming enough fish from the results of blood testing when I first started with her. I was never much of a fish eater other than eating sardines on toast. When I became aware that Omega 3 fatty acids could be an important factor when dealing with schizophrenia, I avidly started to consume more sardines like I used to, they are a valuable source of fish oil that helps us with our Omega 3 fatty acid balance. I have started to eat more fish as urged by my Psychiatrist once she reviewed my initial blood tests, which showed lack of fish consumption when starting under her treatment plan for me, it was at this time as well that I got into having salmon or sardine pate on crackers or the likes of melba toast come late evening before going to bed. I always slept a bit better with a little bit of good food in my belly rather than trying to sleep on a empty stomach. So with the help of my Mother, I was passed on a recipe for salmon pate that she has been feeding me recently, so here it is:
Ingredients: 213 gram can of salmon, 1 Tbsp of grated onion, 1Tbsp fresh lemon juice, 1/4 tsp grated lemon rind, 2tbsp mayonnaise, 1/2 cup melted margarine, 2tsp fresh dill or 1/4tsp dried dill weed
Method: Drain the can of salmon and put the fish in a blender or food processor, add ingredients and blend until smooth. Pour into crocks or serving bowls and cover to chill until firm. Serve with crackers, melba toast, beget, or bread sticks or bagels.
Having got into indulging in my crackers and pate at night, I ended up putting a sardine recipe together that fancied my liking for taste. You can play around with the basic recipe to suit your own taste and fancy, I find myself working with what I have on the shelf sometimes but usually have everything I need. Type of pickles I use can vary from sweet pickles to olives depending on what I have open. So here is the sardine pate:
Ingredients: 120 gram of sardines in tomato sauce, 1/2 tbsp of grated onion, a sprinkle of black pepper, 1piece of grated garlic clove, 1 1/2 tsp of finely chopped pick, a sprinkle of hot sauce, a sprinkle of powder bay leaves.
Method: Empty can of sardines and tomato sauce into a small bowl, add grated onion and garlic with the sprinkle of hot sauce, along with chopped pickle. Add black pepper and powder bay leaves while mixing and mashing sardines with a fork until mixed thoroughly into a paste. Chill and serve on crackers, melba toast or beget. I also put it on toast that has a light coating of margarine on one side, then cover with a slice of precessed cheddar cheese and heat until cheese is melted in a toaster oven.
So this is how I have my little nutritious snack come evening time, it can be served any time and goes well on a bagel for breakfast or lunch. Make this a reminder to have amble fish in your diet and stay well as you follow nutrition guidelines for a sound body and mind! These are two recipes where there is no actual salt added to the pate for those that must reduce salt intake.