Salmon Pate

salmon pate

This salmon pate is a regular on my party menu list, either as an entree or as part of a mezze share board. This recipe is healthy for your heart and your brain with a winning nutrition combination of salmon and gelatine.

Salmon is one of my favourite types of fish. Salmon is nutrient dense and an excellent source of high-quality protein, is a good source of potassium, selenium and vitamin B12, plus it is rich in omega-3 fatty acids.

Gelatin contains collagen, which is one of the materials that makes up cartilage and bone. This is why gelatin might helpful for strengthening hair and nails as well as assisting with joint conditions and sports related injuries.

Salmon Pate


  • 170g can of salmon
  • 1 tablespoon of lemon juice
  • 1/2 tablespoon chopped, fresh dill
  • 1/2 tablespoon of gelatine powder
  • 1/2 tablespoon chopped, fresh parley
  • 1/4 tablespoon capers, chopped
  • 1 tablespoon salmon liquid drained from the can


  1. Drain and reserve in a small saucepan 1 tablespoon of the salmon liquid.
  2. Remove bones from salmon.
  3. In a food processor combine, salmon, dill, parsley, capers and lemon juice. Blitz until a smooth paste is formed. Place in a mixing bowl.
  4. Gently heat the salmon liquid on stove top, add gelatine powder and continue stirring until the powder is fully dissolved.
  5. Add liquid to the mixing bowl of salmon paste and stir to combine.
  6. Place in small ramekin or serving bowl and refrigerate until set.

Time Saver Tip

This pate will keep in the fridge for up to five days. It is great to make it one-day ahead for a dinner party or get together.

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2 Thoughts on “Salmon Pate

  1. Pingback: Homemade + edible Christmas gifts | Your Abundant Wellness

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