A super quick 3 minute salmon pate recipe that will surely delight your guests and as a special treat for you too! Just a handful of ingredients mixed into a bowl and you are done! Too easy:) Serve this gem on toasted baguettes or pumpernickel toast points. This is great on a Scandinavian Snitter too!
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What is a paté?
A Patè is a spreadable paste made of cooked minced meat mixed with fat. This is uber easy to make and so good too! I first made a 3 Minute Sardine Patè you should try also:) The recipe can be found here. No excuse if you are in a hurry, this whips up in just 3 minutes! For a Syn-free version of either one of these patés, simply substitute plain, non-fat yogurt for the butter.
I was first inspired to make this by how popular my French Sardine Patè has become and also by perusing a Scandinavian cookbook. In Scandinavian Comfort Food, Trine Hahnemann shares her favorite recipes from her childhood as well as modern twists on the Danish classics. Trine makes a lot of what I would call open faced sandwiches which look absolutely amazing!
On one particular sandwich she used smoked herring, which I can not find where I live. I have adapted this recipe to something you should be able to find anywhere, canned salmon. You could also use cold or hot smoked salmon, YUM! The canned salmon is what really makes it a 3 minute appetizer or light lunch.
How do you make salmon pate?
Simple. Just mix the ingredients, mashing the salmon with a fork. That’s IT! This recipe, is highly adaptable and scalable. If you have a large party just multiply the ingredients by 4, or even more! There’s no cooking so you don’t have to worry about recipe conversions adapting well.
I eat this on toasted bread, namely sourdough or pumpernickel rye. You can also serve this on crackers, pita chips, pita pockets with some cucumbers and greens, and maybe some cream cheese, radish….make-me-stop!
This salmon pate recipe is also a great basis for Danish Snitter, an open-faced sandwich concept meal. I just had snitter for lunch and I would have licked the bowl if my head could fit in it. Not proud of that but that’s the truth. By the way, that recipe is coming soon:)
Step by Step
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