Salmon Pâté with Fennel

Preparation info

  • Difficulty


  • Serves


Appears in

Simply Delicious: Book 1

Simply Delicious

By Darina Allen

Published 1989

  • About

This little pâté is a delicious way of using up left-over cold salmon.


  • 110 g/4 ozs/1 cup cooked salmon, free of skin and bone
  • 55–85 g/2–3 ozs/4–6 tablesp. softened butter
  • ¼ teasp. finely-snipped fennel
  • ½ teasp. lemon juice
  • ½ clove of garlic, crushed to a paste


Blend all the ingredients in a food processor or just simply in a bowl, taste and add more lemon juice if necessary.

Fill into a bowl or little pots, put a sprig of fennel on top of each pot. Cover with a thin layer of clarified butter. Chill in the refrigerator. Serve within 3 days.

This pâté can also be piped in rosettes onto 5 mm/¼ inch thick slices of cucumber and served as a starter or as part of a hors-d’oeuvre or buffet.