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Neptune Pate

Makes 2 1/2 cups


  • 1 tablespoon gelatine
  • 2 tablespoons hot water
  • 1 x 220g can red salmon, undrained
  • 1/4 cup lemon juice
  • 4 spring onions, chopped
  • freshly ground black pepper, to taste
  • 300ml Australian thickened cream
Download Recipe (PDF)


  1. Sprinkle gelatine over hot water and stir until dissolved. Puree salmon, lemon juice and spring onions. Season with pepper. Add cream and puree until just combined. Pour into a 3 cup serving bowl or mould. Refrigerate until set. Serve garnished with thin lemon slices and accompany with vegetable crudites and rye biscuits.

Nutritional Information

Nutrients per serve:
Energy (kj) 576
Protein (g) 6
Fat, Total (g) 12
Carbohydrates (g) 1
Sodium (mg) 0
Calcium (mg) 43
Iron (mg) 0


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