Salmon pâté

Salmon pâté


3 people made this

Cream cheese is given a kick with hot chilli sauce for an almost instant salmon pâté. Great as an entree, it could also fill a special sandwich.

Pat Alburey

Serves: 4 

  • a small bunch of chives
  • a small bunch of dill
  • a small bunch of parsley
  • 415g tinned salmon
  • 150g cream cheese at room temperature
  • 1 lemon
  • 1 teaspoon Tabasco sauce
  • Salt and black pepper
  • To serve: brown bread, toast fingers or triangles or crackers

Preparation:30min  ›  Ready in:30min 

  1. Chop and mix the chives, dill and parsley.
  2. Drain the salmon and discard any bones and skin. Put it into a bowl and thoroughly mix in the cream cheese.
  3. Squeeze the lemon and add the juice to the salmon mixture a little at a time, until it is sharp enough to suit your taste. Stir in the Tabasco sauce and the chopped herbs and blend to a smooth purée using a hand blender. If you prefer a slightly coarser texture, you can use a potato masher or a wooden spoon to do the blending.
  4. Season to taste with salt, black pepper, and more lemon juice, then spoon into a serving bowl or individual ramekin dishes and chill for 15 minutes.
  5. Serve the pâté with bread, toast or water crackers as desired.


good source of vitamins A, B group and E, and selenium.

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Reviews (1)


I left out the chilli and herbs and it made a perfect snack for my sons and I. - 18 Nov 2012

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