Salmon Pâté on a Cheese Board

  • Cooks in
  • Medium Medium
  • Serves 4Serves 4


Step 1

To confit the salmon, heat the oil over a low heat in a heavy bottomed pan. Ensure the pot is not much bigger than the salmon itself.

Step 2

Season the salmon with salt and pepper and submerge into the oil and cook at the lowest setting for 15 minutes. Let the salmon cool slightly in the oil.

Step 3

Gently break up the salmon into small pieces and season. Add the herbs, lemon, capers, horseradish and crème fraiche and mix to combine.

Step 4

Place the pate in a serving dish, topped with extra capers and refrigerate. If you are making the pate in advance it will stay fresh for longer if topped with clarified butter.

Step 5

Serve on a platter with camembert cheese, strawberries, pistachios and crackers as the perfect way to finish a meal. *Recipe developed by Bianca Johnston and Thalia Papadakis.


  • 2 cups olive oil
  • 500g of salmon fillets, pin boned, skinned
  • 1/2 bunch chives, finely chopped
  • 1/2 bunch dill, finely chopped
  • 1 lemon, zested
  • 2 Tbsp lemon juice (1/2 a lemon)
  • 50g crème fraiche
  • 1 Tbsp capers
  • 20g horseradish cream
  • sea salt and black pepper