Salmon Paté with Melba Toast

Tana Ramsay prepares a simple dish of salmon paté with toast, perfect as a starter or luxurious snack
By Tana Ramsay
Salmon Paté with Melba Toast
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 10 minutes
  • Effort: easy


  • 100 ml olive oil
  • 100 ml groundnut oil
  • 400 g fresh salmon, tail ends or steaks
  • 1 clove garlic, sliced
  • 200 ml whipping cream
  • 1 tbsp crème fraîche
  • chopped tarragon, to taste
  • lemon juice, to taste
  • salt and black pepper, to taste

For the Melba toast

  • 2 slices white bread


1. In a frying pan, heat the two oils until hot but not boiling. Add the salmon and garlic slices and cook gently for a few minutes. Remove the salmon and blot with kitchen roll, then flake.

2. In a mixing bowl, whisk the whipping cream and crème fraîche together until it's almost the consistency of whipped cream. Fold in the salmon and tarragon, a squeeze of lemon and season.

3. Place in a bowl to set in the fridge for at least an hour.

4. For the melba toast: toast the white bread then cut off the crusts. Run a knife through the toast horizontally to create 4 slices of half the thickness. Rub the crumb off the slices Serve with the salmon pate as an appetizer or a snack.

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