Salmon Pâté

salmon pate

Salmon Pâté

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This highly nutritious, elegant pate is low in fat and very quick to prepare.
Servings: 4
Calories: 240


  • 8 oz canned red or pink salmon drained
  • 5 oz cup low fat curd cheese
  • Few drops lemon juice
  • Pinch ground mace or ground nutmeg
  • 1/4 tsp Tabasco sauce
  • Freshly ground sea salt and black pepper
  • 2 tbsps 1 % fat fromage frais or low fat natural yogurt
  • 4 small pickles


  • Remove any bones and skin from the salmon. In a bowl, work the fish into a smooth paste with the back of a spoon.
  • Beat the curd cheese until it is smooth.
  • Add the salmon, lemon juice, seasonings, and fromage frais or natural yogurt to the curd cheese and mix well, until thoroughly incorporated.
  • Divide the mixture equally between 4 individual custard cups. Smooth the surfaces carefully.
  • Slice each pickle lengthways, 4 or 5 times, making sure that you do not cut completely through the gherkin at the narrow end. Splay the cut ends into a fan, and use these to decorate the tops of the pates in the custard cups.
Calories: 240 kcal
Carbohydrates: 2 g
Protein: 22 g
Fat: 16g
Saturated Fat: 7 g
Cholesterol: 71 mg
Sodium: 875 mg
Potassium: 343 mg
Fiber: 1 g
Sugar: 1 g
Vitamin A: 157 IU
Vitamin C: 1 mg
Calcium: 318 mg
Iron: 1 mg
Ingredients Fish & Seafood, Salmon
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