Salmon Pate

  • Difficulty: easy
  • Time: 40 minutes
  • Servings: 4 people
  • Calories: 630 / serving

Salmon pate is a classic. We can really define it as an aperitif recipe, but also an appetizer recipe, in fact on these occasions the canapes stuffed with this compound are really a must. There are many variations of this recipe, compared to the classic one we are used to. First, fresh salmon is used instead of smoked or canned salmon. Furthermore, the presence of Philadelphia certainly gives it an original fresh flavor. Marjoram (fresh, not dried) also adds flavor to this preparation, which is then made special by the gelatin.


  • 1 kg of salmon fillet
  • 100 gr of butter
  • 100 gr of classic Philadelphia
  • 2 onions
  • half a clove of garlic
  • half a glass of dry white wine
  • cognac to taste
  • 1/4 liter of gelatin
  • fresh marjoram to taste
  • Salt to taste
  • pepper as needed

Salmon Pate


    1. Peel the onions, chop them and brown them with a little butter.
    2. Add the garlic, the skinless and chopped salmon and cook over medium heat.
    3. Season with salt and pepper, then season with a pinch of chopped marjoram, then sprinkle with white wine and let it evaporate.

Turn off the heat and let it cool down.

  • Pass the salmon, along with the onions and garlic through a sieve, then pass it a second time (to make everything faster, first blend it with the mixer).
  • Add the Philadelphia, the chopped butter and a glass of cognac.
  • Mix well, until you have a cream.
  • Pour a little gelatin on the bottom of the chosen container, once it has cooled, add the salmon pate and cover it with the remaining gelatin.
  • Leave it in the fridge, so that it hardens for at least 8 hours, turn the mold upside down on a serving dish and serve.

You can enjoy salmon pate on toast croutons or crackers. Photo by Kitsch & Classics