Salmon Pâté with Fennel

Preparation info

  • Difficulty


  • serves


Appears in

Darina Allen's Simply Delicious Suppers

Darina Allen's Simply Delicious Suppers

By Darina Allen

Published 2001

  • About

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


  • 110 g cooked salmon, free of skin and bone
  • 55–85 g softened butter
  • ½ teaspoon finely snipped fennel
  • ½ teaspoon lemon juice
  • ½ clove garlic, crushed to a paste
  • sprig of fennel
  • clarified butter


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 on to 7mm thick slices of cucumber and served as a starter or as part of an hors d’oeuvre or buffet.