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Fresh Salmon Pate

Contributed by: Chris WebAdmin. of


  • 1 1/2 lb boned and skinned salmon
  • 1 teaspoon salt
  • 1 teaspoon ground white pepper
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground mace or nutmeg
  • 1/2 teaspoon ground bay leaves
  • 1/2 lb butter
  • 1 fresh lemon juice
  • 1 chopped parsley or chives for decoration


Ensure bones have been removed. Place salmon into a large saucepan of cold water with a pinch of salt and a squeeze of lemon juice. Bring it to a boil, then turn the heat down and poach gently for 10 to 15 minutes - one large piece of salmon will take longer than a couple of smaller pieces. Turn off the heat and allow to cool in the water for another 10 minutes.

If the skin is still on, it will lift away effortlessly at this point. Place salmon into a large bowl and mash with a fork, or use a food processor. Gently melt the butter in a saucepan and add to it all the other seasonings - the ground bayleaves, white pepper, cloves, mace or nutmeg and the salt. Stir thoroughly and pour it into the salmon. If you are using a food processor, give it another quick whizz, otherwise stir with a fork until it is thoroughly amalgamated.

If you want to serve the salmon pate in slices, spoon the mixture into a loaf shaped container lined with cling film, otherwise put it into a round bowl of souffle dish. Smooth the top and sprinkle with a little parsley or chives for a lovely contrasting colour, and chill in the fridge for at least four hours.

Serve with lots of crusty french bread.

Serving Size: Makes 4 servings

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