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]](https://i1.wp.com/healingfamilyeats.com/wp-content/uploads/2016/05/Salmon-and-Leek-Pate-HFE-1024x683.jpg?resize=1024%2C683&ssl=1 "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.
Can’t wait to try this, Kate!!!
Hurrah – I hope you approve Marissa 🙂 🙂
Yum! Do you think good quality canned salmon would work ok?
Yes, I haven’t tried it myself but I’m sure it will be delicious 🙂
Tell me about lemons and histamine tolerance.
Citrus fruits are histamine liberators, meaning they stimulate the release of histamine and therefore not a good idea if you are histamine intolerant.
Sent to NZ for my salmon-loving Dad… You are truly global! X
Yeah baby!!!
😉
Something else to do with this wonderful salmon you have on this side of the pacific
I can see you’re going to want to stay 😉
Cant wait to try this, perfect for a an easy accessible snack or meal!!
Yes, I have a couple of small jars waiting in the freezer for when the mood strikes 🙂
Enjoy!!
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.
Hi Cherie, I hope it lives up to expectations 😉
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?
Yes, tailor made for the PNW!
I’ll think on the substitution but if you get there first, please feel free to post here? 🙂
I would love to know that (substitute for coconut) as well!
Just made it by substituting avocados instead of coconut cream. Works perferxly
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!
I’m so pleased you enjoy the recipe, thanks for the love Martha 🙂
Kate this looks AMAZING – definitely will give a try!
Thanks Mickey, I hope you enjoy. You’ll have to let me know what you think 🙂
Loved this! Thank you.
I’m so pleased, thanks for the feedback! 🙂
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.
I haven’t I’m sorry. But if you try it, I’d love to know 🙂
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!
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
Do you ever make cauliflower mash? I think some of that might be quite good, together with a big squeeze of lemon.
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!
Sounds good, thanks for sharing Leah!