Shrimp and Salmon Pate

Shrimp and Salmon Pate

An original idea for a homemade pâté with an intense salmon and shrimp flavor and a beautiful color.


  • Red tomatoes – 2 pieces
  • Eggs – 4 pieces
  • Breadcrumbs – 1 tablespoon
  • Ground nutmeg – a pinch
  • Tiger shrimp – 200 g
  • Skinless salmon fillet – 400 g
  • Butter – 1 tablespoon
  • Country bread – 150 g
  • Milk – 400 ml
  • Olive oil – 70 ml
  • Black pepper – a pinch
  • Leek – 100 g
  • Salt – a pinch


Grease a loaf pan with butter and sprinkle with breadcrumbs.

Peel the shrimp, but do not discard the shells. Heat 50 ml of olive oil in a pan. Finely chop the leek and add it to the pan along with the shells of the peeled shrimp. Sauté together for about 10 minutes, then add the milk and simmer for another 10 minutes over low heat. Remove the pan from the heat, strain the broth, and let it cool.

Score the tomatoes, pour boiling water over them, and let them sit for a few minutes. Peel the blanched tomatoes, remove the seeds, and finely chop the flesh. Combine with the remaining olive oil in a saucepan and cook for about 10 minutes, stirring occasionally.

Add the previously prepared broth and peeled shrimp to the tomatoes. Peel the salmon and remove any bones, then cut it into pieces and add it to the other ingredients. Mix everything and cook for about 10-15 minutes, until the fish is cooked through.

Transfer everything to a blender. Add the bread cut into pieces and eggs, then blend until you get a thick mixture. Season with salt, pepper, and nutmeg, then mix well. Transfer the mixture to the prepared loaf pan.

Cover the pan with aluminum foil and bake for about 50 minutes at 200 degrees Celsius. Allow to cool before slicing.

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