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Creamy Pistachio Salmon Pate

Canadian.Recipes's picture
  Canned sockeye salmon 7 1⁄2 Ounce (1 can)
  Lemon juice 2 Tablespoon
  Dried dill weed 1⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
  Fresh ricotta cheese 1⁄2 Pound
  Hard cooked eggs 2
  Coarsely chopped pistachio nuts 1⁄4 Cup (4 tbs)
  Salt To Taste

Drain salmon and remove bones. In food processor or blender, process salmon, lemon juice, dillweed and pepper until well blended.
Add cheese and eggs; process until pureed. Stir in nuts. Season with salt to taste. Spoon into serving bowl or crock. Cover and refrigerate for up to 3 days. Makes about 2-1/2 cups (625 mL).

Recipe Summary

Difficulty Level: 
Very Easy
Main Dish

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Average: 4.1 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1121 Calories from Fat 635

% Daily Value*

Total Fat 72 g111.2%

Saturated Fat 24.5 g122.3%

Trans Fat 0 g

Cholesterol 652.2 mg217.4%

Sodium 1711.7 mg71.3%

Total Carbohydrates 22 g7.2%

Dietary Fiber 4 g15.9%

Sugars 5.4 g

Protein 88 g176%

Vitamin A 39.1% Vitamin C 27%

Calcium 58.9% Iron 24%

*Based on a 2000 Calorie diet

Creamy Pistachio Salmon Pate Recipe