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  • Weyand's Chef

Salmon Paté

Updated: Jul 7, 2020


1, 8 ounce salmon steak, 1 inch thick

1 recipe Court Bouillon (see Accompaniments, Marinades section)

1/3 cup snipped fresh parsley

1/4 cup sliced green onions

1 clove garlic, minced

4 ounces softened cream cheese

2 tablespoons margerine or butter, softened

1/2 teaspoon dried thyme leaves

1/4 teaspoon salt

1/8 teaspoon pepper


Poach salmon in court bouillon as directed in recipe. Drain and discard poaching liquid. Cool salmon slightly. Remove skin and bones, if necessary, and flake meat. Set aside. In a food processor, combine parsley, onions, and garlic. Process until finely chopped. Add cream cheese, margerine, thyme, salt, and pepper. Process until smooth. Stir in salmon. Spoon into small souffle dish or 2 cup serving dish. Cover with plastic wrap. Refrigerate several hours or overnight. Serve as a spread with crackers or celery and carrot sticks, if desired. Makes 1 1/2 cups, about 12 servings. Recipe obtained from America's Favorite Fish Recipes by The Freshwater Angler. Recipe by Wayne Phillips.

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