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{Quick} Wild Salmon and Leek Paté {AIP, GAPS, SCD, Paleo, Whole30, Low Histamine}

May 16, 2016 By healingfamilyeats 33 Comments

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Salmon and Leek Pate {HFE}

quick salmon pate collage


Well, I’ve kept this one from you for far too long. A great little snack to have to hand make no mistake, full of omega-3 and healthy fat – and loadsa loadsa flavour! What’s more it fits nicely into my low histamine series (see also recipes here, here, here, here and here).

Freshly made and scooped straight from the food processor bowl, this paté’s texture is soft and creamy, however a spell in the refrigerator will firm it somewhat. Just a little though, don’t worry you won’t be chiselling it off with a knife or anything like that. It’s still highly spreadable which makes it perfect for snacking on and because it travels so well it’ll fast become a welcome addition to your picnic table. Oh and it freezes like a dream! I like to spread it onto crispy rounds of cucumber or halved baby carrots and firm ingots of daikon. I also spoon it into the cavities of avocado halves for an extra seriously good fat quotient. Mmmm …

Now changing the subject, have you heard the news? There’s going to be a Healing Hashimoto’s Summit next month. This is seriously amazing info because of the estimated 53 million autoimmune disease sufferers in the U.S. alone, around 22 million of them have Hashi’s. Most people aren’t even aware they have it. So, check out the trailer and find out all the Summit details here. And if you know someone who may benefit, please do them a favour and pass this on to them.

Salmon and Leek Pate [HFE]

{quick} wild salmon and leek paté
This is snack perfection! I like to keep a large jar’s worth in the fridge for when the mood strikes and fill small, freezable glass containers to squirrel away in the freezer for another time.
(makes 2 cups)
Print the recipe here

3/4 lb wild salmon fillet, skin on
1 large bay leaf
1 tbsp solid fat (I use lard or coconut oil)
3 oz piece of white leek, thinly sliced
1 cup coconut cream *
1 tbsp finely chopped chives
1 tbsp finely chopped dill
3/4 tsp fine sea salt

Put the salmon into a large sauté pan, skin side down, and pour in enough filtered water to just cover. Add a bay leaf and bring the water up to a gentle simmer. Poach the salmon for about 5-7 minutes until just cooked. Remove from the liquid and set aside on a plate to cool. Remove the skin and discard.

Meanwhile, put the fat into a medium pan and sweat the leeks on a gentle heat for around 5 minutes until softened but not coloured. Remove and set aside on a plate to cool.

Break the salmon into large flakes and put into the bowl of a food processor, along with the leeks and the remaining ingredients. Pulse a few times until the paté has a consistency that you like, then taste and adjust the amount of salt if necessary.

Serve with sticks of firm raw veggies, such as carrots, cucumber, daikon, fennel etc, or spoon into halved avocados. And if you’re not worried about your histamine tolerance, give yourself a wedge of lemon to squeeze over, too.

Recipe will keep in the refrigerator for up to 3 days. Alternatively it freezes like a dream in small, well sealed glass jars.

* Put a 400ml can of coconut milk in the fridge at least a night before you want to make the paté. Turn the can of refrigerated coconut milk upside down, open with a can opener and pour the watery liquid off into a separate jug. You can use this for smoothies or soups. The cream is what is left behind.

« Sweet Potato and Lime Soup with Coconut and Chives {AIP, Paleo}
Orange Blossom Panna Cotta with a Rhubarb Compote {AIP, GAPS, SCD, Paleo} »

Filed Under: Savoury, Seafood Tagged With: autoimmune, Omega-3, paté, salmon, spread

Comments

  1. Marissa @Joy-filled Nourishment says

    May 16, 2016 at 6:04 pm

    Can’t wait to try this, Kate!!!

    Reply
    • healingfamilyeats says

      May 16, 2016 at 6:07 pm

      Hurrah – I hope you approve Marissa 🙂 🙂

      Reply
  2. Emily says

    May 16, 2016 at 6:10 pm

    Yum! Do you think good quality canned salmon would work ok?

    Reply
    • healingfamilyeats says

      May 16, 2016 at 6:17 pm

      Yes, I haven’t tried it myself but I’m sure it will be delicious 🙂

      Reply
  3. Heather pomponi says

    May 16, 2016 at 6:39 pm

    Tell me about lemons and histamine tolerance.

    Reply
    • healingfamilyeats says

      May 16, 2016 at 6:50 pm

      Citrus fruits are histamine liberators, meaning they stimulate the release of histamine and therefore not a good idea if you are histamine intolerant.

      Reply
  4. Jo says

    May 16, 2016 at 7:58 pm

    Sent to NZ for my salmon-loving Dad… You are truly global! X

    Reply
    • healingfamilyeats says

      May 16, 2016 at 8:51 pm

      Yeah baby!!!
      😉

      Reply
  5. Amanda says

    May 16, 2016 at 10:58 pm

    Something else to do with this wonderful salmon you have on this side of the pacific

    Reply
    • healingfamilyeats says

      May 17, 2016 at 7:09 am

      I can see you’re going to want to stay 😉

      Reply
  6. Julia says

    May 17, 2016 at 12:34 pm

    Cant wait to try this, perfect for a an easy accessible snack or meal!!

    Reply
    • healingfamilyeats says

      May 17, 2016 at 12:40 pm

      Yes, I have a couple of small jars waiting in the freezer for when the mood strikes 🙂
      Enjoy!!

      Reply
  7. Cherie says

    May 18, 2016 at 4:23 am

    I can’t wait to try this! I think it’s going to become a new favorite and I love that it will freeze well too.

    Reply
    • healingfamilyeats says

      May 18, 2016 at 7:30 am

      Hi Cherie, I hope it lives up to expectations 😉

      Reply
  8. Kat says

    May 18, 2016 at 10:55 am

    Yummy! Perfect for the Pacific Northwest. I’ll have to see if I can figure out a substitution for the coconut in order to try this though. Any suggestions?

    Reply
    • healingfamilyeats says

      May 18, 2016 at 5:51 pm

      Yes, tailor made for the PNW!
      I’ll think on the substitution but if you get there first, please feel free to post here? 🙂

      Reply
    • Amanda says

      October 12, 2016 at 9:14 pm

      I would love to know that (substitute for coconut) as well!

      Reply
      • Mike says

        March 12, 2019 at 7:18 pm

        Just made it by substituting avocados instead of coconut cream. Works perferxly

        Reply
  9. Martha says

    May 21, 2016 at 11:15 am

    This recipe is so delicious and beautiful! It would be perfect to bring to a party as an Hors d’eouvres on cucumber slices and it would be something we can safely eat! I am flying soon and plan to bring some for snacking before I board the airplane. This recipe is a treasure, try it, you will love it!

    Reply
    • healingfamilyeats says

      May 21, 2016 at 11:28 am

      I’m so pleased you enjoy the recipe, thanks for the love Martha 🙂

      Reply
  10. Mickey says

    May 23, 2016 at 3:01 pm

    Kate this looks AMAZING – definitely will give a try!

    Reply
    • healingfamilyeats says

      May 23, 2016 at 6:12 pm

      Thanks Mickey, I hope you enjoy. You’ll have to let me know what you think 🙂

      Reply
  11. Robrien says

    June 8, 2016 at 11:11 am

    Loved this! Thank you.

    Reply
    • healingfamilyeats says

      June 8, 2016 at 11:13 am

      I’m so pleased, thanks for the feedback! 🙂

      Reply
  12. Cathy M. says

    October 8, 2016 at 9:53 pm

    Have you tried adding liquid smoke to this?…. wondering how it will go with the coconut cream. My friend is on an AIP diet and can have Wright’s Liquid Smoke if it doesn’t fight with the coconut cream.

    Reply
    • healingfamilyeats says

      October 8, 2016 at 10:08 pm

      I haven’t I’m sorry. But if you try it, I’d love to know 🙂

      Reply
  13. Dorothy says

    March 7, 2017 at 5:46 pm

    Yum! I personally thought that 3/4 tsp was too much salt, otherwise, this is tasty. Next time I would cut it down to 1/4 to 1/2. I used canned salmon because it was all I had. I tossed the bay leaf in with the leeks because of this. It would likely taste better with fresh salmon. Thanks for a yummy treat!

    Reply
  14. Caitie says

    January 29, 2018 at 8:25 pm

    Any suggestions for coconut free? I’m at that weird place we sometimes get to where it becomes so frustrating and I feel defeated because all the good looking recipes have ingredients I can’t have! I never realized how much coconut I used until I couldn’t anymore

    Reply
    • healingfamilyeats says

      January 30, 2018 at 12:33 pm

      Do you ever make cauliflower mash? I think some of that might be quite good, together with a big squeeze of lemon.

      Reply
  15. Leah says

    February 10, 2019 at 5:34 am

    Made your recipe today! Fantastic! I baked a whole salmon in the oven with AIP rub and then followed your recipe. I did use half the coconut cream. Thank you!

    Reply
  16. healingfamilyeats says

    February 10, 2019 at 9:33 am

    Sounds good, thanks for sharing Leah!

    Reply

Trackbacks

  1. Fall CSA Week 9 – Ruth's Corner of the Universe says:
    November 14, 2016 at 5:39 am

    […] Salmon & Leek Pate by Healing Family Eats […]

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  2. 50+ Essential Paleo Autoimmune Recipes - Eat Drink Paleo says:
    August 21, 2017 at 2:42 am

    […] Salmon & leek pate from Healing Family Eats […]

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I’m Kate, mother of two, wife of one! I’m also a Functional Nutritional Therapy Practitioner, Restorative Wellness Practitioner, AIP Certified Coach, qualified chef and author of The Autoimmune Protocol Reintroduction Cookbook. I'm also crazy about The (US) Office and living the dream in Vancouver, BC. I’m passionate about the health of myself, my family and YOU. It’s great to have you here, make yourself a mug of bone broth and hang out with me for a while.
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