Tasmanian Salmon Pate

Makes approx 600g
by Tenina Holder


This was a quick whip up on a whim one weekend when I needed something other than cheese to pass around to the hungry crowd that seems to gather on Sundays at my place.

I had cream cheese, I had salmon in the freezer and I always have lemons and Umami paste on hand…voila. A lovely way to eat a cracker or three. I do enjoy salmon just barely cooked, so a little transluscent in the middle, but cook it the way you like. it…I did eat the crispy skin by myself when no one was looking, which I really LOVED.

Enjoy…I would call this Keeping it Simple…wouldn’t you?


  • 2 spring onions
  • 2 tbsp Umami paste Umami Paste
  • 1 lemon, zest and juice
  • 250 g cream cheese
  • Pinch Pink Salt Flakes pink salt flakes BUY
  • 1 - 2 Tasmanian salmon fillets, just cooked



Place spring onions into TM bowl and chop 4 sec/speed 6.


Add remaining ingredients except salmon and blend 10 sec/speed 6.


Add salmon and blend 4 sec/speed 4.


Place into jar or bowl and refrigerate until solid.


Serve with crackers, crostini or vegetable crudites.

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