Middle Eastern Salmon Pate


This is another Middle eastern treat. It’s a delicious salmon pate which I ate at the same dinner party as the Palestinian Chicken. It’s really great with pickles and bread. I’m a greedy pig and ate almost all of it while other guests chatted.


1 salmon fillet (about 300g) (diced)
1/2 cup fine bulgar wheat
1/2 medium onion (diced)
6 leaves fresh mint
6 leaves fresh basil
1 tablespoon red capsicum (diced)
1 teaspoon salt
1 lemon (juice of)
1 teaspoon kabseh spice mix*

*You can buy kabseh spice mix from most good middle easter deli’s but if you want to make your own, it’s easy. Just dry fry for 30-40 seconds:
1 teaspoon black peppercorns
1 teaspoon cardomom seeds
1 teaspoon cumin seeds
1 teaspoon cloves
then combine with:
1 teaspoon grated nutmeg
1 teaspoon ground cinnamon

Soak the bulghur wheat in warm water for 20 minutes. Drain and set aside.
In a food processor, or with a hand blender, blend until smooth the onion, capsicum, mint and basil. Add the bulghur, and blend until smooth. Add the salmon, salt, pepper, kabseh and 1/2 the lemon juice and blend until you have a smooth paste. Taste for seasoning and add more salt and lemon juice if neccessary.

Spread on a plate and drizzle over some olive oil. Serve with flat breads and pickled turnip, cucumber and chillies.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: