Pate Salmon Light:

 Yield: 10 servings;
Calories per serving: 75.

ingredients:

1 tablespoon. (Tea) of unflavored gelatin;
1 cup. (Tea) of smoked salmon, coarsely cut;
1 cup. (Tea) of rennet cheese;
2 tsp. (Soup) of lemon juice;
Salt to taste.

Method of preparation:

Put three tablespoons (soup) of cold water in a small saucepan, pour the unflavored gelatin and let soften for five minutes.
Heat over low heat, stirring until gelatin dissolves and set aside.
Processor, combine salmon, cheese curds, lemon juice, blend until smooth and season with salt.
Keep connected processor and add gradually the cold gelatin, beating until blended.
Gently pour the mixture in a glass container, cover with plastic wrap and refrigerate for at least two hours to stay consistent. 

 Source: Chef my blog in Minutes