New recipes and updates

Get new recipes
in your inbox

Cuisine Fiend

Find a recipe by ingredient

Salmon pate

Wed, 21 November, 2018


salmon pate

If my grandmother could see what I call ‘pâté’ she’d disown me. ‘Pâté’ in her interpretation was a very specific, elaborate affair, duly pronounced with a capital ‘P’. It rode out onto the Christmas table, took the royal seat at Easter or whenever the occasion was important enough to be honoured with a Pâté.

Pâté was baked, never steamed. Pâté was made from very specific cuts of meat – meat, of course, always – pork, pork and pork. You’d never guess she had Jewish ancestry. If I remember clearly, there was bacon involved, copious quantities of liver, about a bucket of butter and several dozens of eggs. It was no mean affair.

potted salmon

She’d make a few large loaf tins of it at any one time – the memory of the flavour had to last diners for at least six months to come. None of that vulgar, peasant nonsense of smearing pâté on bread like it was common Liverwurst; Pâté was sturdy enough to be sliced, plated and treated with respect and a dollop of mustard. I wish I’d asked her for the recipe of course because, jests aside, it was a glorious specimen of charcuterie.

baked salmon pate

She’d scoff – if scoffing wasn’t too unladylike – at the ideas of fish pâté, mushroom terrine or vegan rillettes. She wouldn’t think my salmon concoction was worth a second glance. But hey! I’ll say it’s really not at all bad. And – as Granny also used to say – if you don’t get what you like, you have to like what you get.

salmon rilletes

salmon pate

Servings: about a cupTime: 1 hour


  • 150-200g (6-7oz.) salmon fillet, skinned
  • 1 tbsp. soy sauce
  • 1 tsp honey
  • 1 tbsp. butter
  • ½ lemon
  • 1 tbsp. chopped fresh tarragon leaves
  • 2-4 radishes
  • 2 gherkins
  • salt and black pepper


1. Marinate the salmon in soy sauce and honey overnight. The next day place it in an oven dish, dot with butter and squeeze the lemon over it. Bake it for about 40 mins at 110C/225F/gas ¼.

roasted salmon fillet

2. In the meantime chop the tarragon and place it in a large mixing bowl. Coarsely grate the radish and gherkins into the same bowl.

3. When the salmon is cooked let it rest a few minutes, then add it to the bowl with any juices from the dish. Smash the salmon with a fork and stir everything to a coarse mixture.

making salmon pate

4. Season with salt and pepper and press it down into a container. Chill for at least half an hour before serving.

NEW recipe finder

Ingredients lying around and no idea what to cook with them? Then use my NEW Recipe Finder for inspiration!

Recipe Finder

Leave a reply

Your email address will not be published

Characters left 800
Recipe rating
Email address*
Web site name
Be notified by email when a comment is posted

* required

Cuisine Fiend's

most recent

About me

Hello! I'm Anna Gaze, the Cuisine Fiend. Welcome to my recipe collection.

I have lots of recipes for you to choose from: healthy or indulgent, easy or more challenging, quick or involved - but always tasty.


Sign up to receive the weekly recipes updates

Follow Fiend