I was wreaking my brain for some fresh ideas – what to cook for breakfast? It seemed that our menu consisted of only eggs, hot dogs, and granola. Not a lot of choices for a family that loves eating breakfast. I was tapping into my creative part of brain and all ideas that it came up with didn’t stimulate any interest. Then, I remembered tuna pate that I tried and loved – it was served simply with a piece of a toast. I didn’t have any tuna, but I just bought fresh salmon filet in Whole Foods. Ok, let’s head to the kitchen.
There are different types of salmon, and its availability depends on where you live and where you shop. You can use any type of salmon, but in case if you were wondering, each species will bring with it a specific flavor. For instance, King salmon has a full, rich salmon flavor, while Coho is a little dryer because of its slightly lower fat content. Sockeye salmon brings a smoky flavor that some people will love and others would not care for. The choice is all yours.
This pâté is very versatile. Not a breakfast eater? No problem, have it for lunch. Having a company over? My friends love it when I serve it along-side with my home-made whole wheat crackers. It is not chunky, but not completely creamy either. Addition of nuts here imparts a subtle flavor, but most importantly their usage alongside with salmon gives pate its base. Pâté does not have a fishy smell or taste (in case if you were wondering), thanks to salmon itself, spices, and vegetables. And as you’ve already guessed it has tons of health benefits.
- prepare salmon pate in advance, so that it has few hours to chill in a refrigerator before serving. For even better results, make it a day in advance.
- ¾ pounds (340 g) salmon fillet
- 1 medium carrot
- 1 small onion
- 1 bay leaf
- 3-4 whole allspice
- ½ cup (55 g) almonds
- 1/3 cup (85 g) cashews
- ½ teaspoon sweet paprika
- ½ teaspoon ground allspice
- ½ teaspoon cinnamon
- juice of ½ lemon
- 2 tablespoons of olive oil
- salt & black pepper to taste
- 2 tablespoons chives, for garnish
- Preheat oven to 400ºF (205ºC). Oil baking sheet and place salmon filet, onion, carrots, bay leaf and whole allspice. Cover with aluminum foil and bake for 30 min.
- In the meantime, place almonds and cashews in a food processor. Process until finely ground. Be careful not to over-process nuts to avoid forming an oily paste.
- Add fillet, followed by sweet paprika, ground allspice, cinnamon, lemon juice and olive oil. Add salt and black pepper.
- Process until smooth. Transfer to a serving bowl and sprinkle with chives.
- Refrigerate for at least 4 hours. Serve with a piece of freshly baked bread or whole wheat crackers.