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This paté is super healthy and perfect for low-carb eating. It's made with fatty fish high in omega 3 fatty acids and works great with both baked and smoked salmon. Pecans add a chunkier texture and go well with salmon. I made the paté with some Cheesy Spinach Crackers which I will share with you very soon :-)
Hands-on Overall
Serving size 1/4 cup / 2 oz
Nutritional values (per serving, 1/4 cup / 2 oz)
Net carbs1.4 grams
Protein6.7 grams
Fat12.4 grams
Calories139 kcal
Calories from carbs 4%, protein 19%, fat 77%
Total carbs2 gramsFiber0.6 gramsSugars1 gramsSaturated fat4 gramsSodium170 mg(7% RDA)Magnesium16 mg(4% RDA)Potassium167 mg(8% EMR)
Ingredients (makes 6-10 servings, ~ 2 1/2 cups)
- 2 small salmon fillets (240 g/ 8.5 oz)
- 1 tbsp ghee (you can make your own)
- 1 small red onion (60 g/ 2.1 oz)
- 1/2 cup pecans or walnuts (50 g/ 1.8 oz)
- 2 tbsp mayonnaise (30 g/ 1.1 oz) - you can make your own
- 1/2 cup cream cheese (120 g/ 4.2 oz)
- 2 tbsp fresh lemon juice
- 2 cloves garlic
- 3 tbsp freshly chopped parsley
- 1/2 tsp salt (I like pink Himalayan)
- freshly ground black pepper
This recipe serves 6 as a started or 10 as a dip. When looking for ingredients, try to get them in their most natural form (organic, without unnecessary additives).
Instructions
- Preheat the oven to 200 F / 400 F. Place the salmon filets on a baking tray lined with parchment paper. Drizzle with ghee and transfer into the oven for 20-25 minutes. When done, remove from the oven and let it cool down. Then, peel and discard the skin.
- Peel and slice the garlic and dice the onion. Place the cooked salmon and garlic into a food processor and pulse until smooth.
To keep the paté chunky, I added the onion and pecans after the garlic & salmon were blended.
- Add the onion, pecan nuts, mayonnaise,...
- ... cream cheese, lemon juice, salt and pepper.
- Pulse for a few seconds until desired consistency is reached.
- Spoon the paté into a bowl and add freshly chopped parsley. Mix until well combined. Serve immediately and cover with a wrap and store in the fridge for up to 5 days.
Serve on top of low-carb bread, with breadsticks, tortilla chips or Cheesy Spinach Crackers.
Ingredient nutritional breakdown (per serving, 1/4 cup / 2 oz)
| Net carbs | Protein | Fat | Calories |
|---|
| Salmon, raw |
| 0 g | 5.2 g | 1.4 g | 35 kcal |
| Onion, red, fresh |
| 0.4 g | 0.1 g | 0 g | 2 kcal |
| Lemon (juice), fresh |
| 0.2 g | 0 g | 0 g | 1 kcal |
| Pecans, nuts |
| 0.2 g | 0.5 g | 3.6 g | 34 kcal |
| Mayonnaise |
| 0 g | 0 g | 2.5 g | 22 kcal |
| Cream cheese, soft (full-fat) |
| 0.4 g | 0.8 g | 3.4 g | 29 kcal |
| Parsley, fresh (spices) |
| 0 g | 0 g | 0 g | 0 kcal |
| Garlic, fresh |
| 0.2 g | 0 g | 0 g | 1 kcal |
| Ghee |
| 0 g | 0 g | 1.5 g | 14 kcal |
| Salt, pink Himalayan rock salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Pepper, black, spices |
| 0 g | 0 g | 0 g | 0 kcal |
| Total per serving, 1/4 cup / 2 oz |
| 1.4 g | 6.7 g | 12.4 g | 139 kcal |
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