Pate is traditionally deliciously creamy, but some of us are dairy intolerant (ie me). After a relatively short time on a paleo inspired diet I am now convinced of its benefits. I have seen a reduction in inflammation, bloating and weight along with an increase in vitality. But lets get excited and talk paleo in another post…
Back to the pate – this paleo salmon pate recipe aims to capture that cream factor without the cream… I’ve used both coconut cream and ghee for both flavour and texture. Ghee is clarified butter where the lactose and casein elements are separated and removed so it rarely cases any issues for people who find diary difficult or impossible to eat.
The beauty of ghee is its fat content. Although we have been led to believe that fat makes you fat and contributes to heart disease there is a growing body of evidence that the truth is the opposite. Good fats – avocado, coconut, ghee and some rendered fats – assist the body in maintaining beneficial blood sugar levels and healthy body fat levels. I will write about this in more detail in future posts.
This quantity of paleo salmon pate will suit 8 -10 people as a party food so simply halve the quantity for smaller events…
Recipe for Paleo Salmon Pate
400g wild caught salmon
(I use two 190g Good Fish brand in glass jars to avoid the toxic chemicals associated with plastic coatings on tins)
(You can also use fresh Salmon and simply pan fry it with ghee until cooked through)
1/2 cup coconut cream
1/2 cup ghee
1/2 tsp apple cider vinegar
1 garlic clove
1-2 tabs parsley or dill, roughly chopped
1/4 tsp fresh lemon juice
1/4 tsp good quality salt (Himalayan, macro biotic, lake salt etc)
- Place all ingredients into a blender and pulse until creamy.
- Add a little more coconut cream or water if its too thick.
- Check that seasoning is to your taste and add freshly cracked black pepper or more salt if desired.
- I generally only keep this in the fridge for a couple of days – but its so good it rarely lasts longer.
**Tip if you are making this in advance and storing it in the fridge take out about half an hour before serving and leave it to come to room temperature then give it a quick stir to bring it back to a soft and creamy texture.