Did you ever have raw salmon pate? It’s not made with salmon. It’s raw, vegan and soy-free. We call it salmon pate because it looks and have a similar taste, but without having salmon in there. Not that I don’t like salmon, but this is a plant-based recipe that is great to replace salmon and have something plant-based instead. Most people are eating way too much animal proteins and sometimes, it’s great to try something different and balance our diet by incorporating more plant foods.
This pate goes well into sandwiches, nori or collard wraps, with veggie sticks or flax crackers, or even just in salads as a boost of proteins and healthy fats. I made myself a collard wrap, as you can see on the the pictures. I’ve added some sliced tomatoes and avocado, and my meal was done! It was really good! To make this pate, all you need is a food processor. This salmon pate will last up to 3-4 days in the refrigerator.
Let me know how you like it!:)
- 1 cup walnuts or pecans, soaked, rinsed and drained (in water)
- 1 medium carrot
- 1 lemon, juice
- ¼ small red onion
- 2 tbsp fresh dill (packed)
- 1½ tsp dulse flakes
- ½ tsp fine sea salt
- Blend all ingredients in the food processor using the S blade until blended to smooth pate texture.
- Keep in the refrigerator. It will last for about 3-4 days.