healthy for your kids
and healthy for you

Salmon paté

This is a very versatile recipe. It can be served on toast for breakfast, as a sandwich filling at lunchtime, or mixed with pasta for dinner. 

Make it thicker and coarser as filling for a baked potato, or make it lighter and smoother as a dip for vegetable sticks.

  • A bowl of salmon and cream cheese paté as dip for sweet red pepper.

Ingredients

3⁄4 cup salmon (cooked salmon, chopped)
1⁄4 cup cheese (cream cheese)
1⁄4 cup mayonnaise
2 teaspoons lemon (lemon juice)
2 teaspoons parsley (fresh parsley leaves)
2 tablespoons butter (softened)

Instructions

Mix cooked salmon, cream cheese, mayonnaise, lemon juice, paresley (if uisng) and butter with a food proccesor or stick blender until you get the desired consistency.

Chill for at least half an hour if served with toast or as a filling.

Yield
6 servings
Preparation time
15 minutes

Notes

The cooked salmon should be clean and free of skin and bones.

Use canned salmon when you are in a hurry.

Serve with toasted bread, bread sticks, oat cookies as a spread, with vegetables cut into strips or sticks as a dip. Mix it with warm cooked pasta as a sauce.

Variations

To make a tuna paté, substitute salmon with the same amount of canned tuna, drained and flaked.