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Pink salmon pate

Author
Cookinero 28 Nov 2025
490
Pink salmon pate

Pink salmon is considered one of the most valuable commercial fish. Pink salmon meat contains a large amount of amino acids, vitamins A, E, C.

How to cook Pink salmon pate

Step 1

Pink salmon pate

Grate the carrots on a coarse grater. Chop the onion.

Step 2

Pink salmon pate

Cut the pink salmon.

Step 3

Pink salmon pate

Place the chopped onion in a preheated frying pan with vegetable oil. Add the carrots to the onion. Fry the vegetables for 5-7 minutes until golden brown and have a characteristic aroma.

Step 4

Pink salmon pate

Fry the sliced pink salmon until done for 10 minutes.

Step 5

Pink salmon pate

Place the roast, pink salmon, butter, salt and pepper to taste in a blender bowl. Grind the ingredients until smooth.

Step 6

Pink salmon pate

Divide the pink salmon pate into serving plates. Enjoy!

Pink salmon pate - FAQ About Ingredients, Baking Time and Storage

Yes, you can substitute 1.5 cups of drained canned pink salmon for the fresh fish. Skip the frying step for canned salmon and simply blend it with the sautéed veggies and other ingredients.
Store in an airtight container for up to 3 days. For optimal freshness, press plastic wrap directly onto the surface before sealing to prevent oxidation.
Use coconut oil or vegan butter as a 1:1 replacement. For a lighter option, extra virgin olive oil also works well but will alter the flavor profile slightly.
While you can't replicate the salmon flavor, try substituting with 2 cups of sautéed mushrooms (cremini or shiitake) and add 1 tsp kelp powder or nori flakes for a seafood-like umami note.
Add 1-2 tablespoons of Greek yogurt, cream cheese, or aquafaba (chickpea liquid) while blending. For a thinner spreadable texture, incorporate more oil gradually.
Pipe into cucumber cups using a star tip, spread on crostini with microgreens, or serve in a bowl with crudités. Garnish with fresh dill, lemon zest, or smoked paprika for visual appeal.
Yes! Freeze in portion-sized airtight containers for up to 1 month. Thaw overnight in the refrigerator and stir well before serving. Avoid freezing in glass containers.
Serve with celery sticks, bell pepper slices, or cloud bread. To reduce carbs further, decrease carrots by half and add 1/4 cup steamed cauliflower.

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