Wild Sockeye Salmon Pâté with Savora

Wild Sockeye Salmon Pâté with Savora


  • 1 packet SeaBear Ready-to-Eat Wild Sockeye Salmon (3.5 oz.)
  • 4.5 ounces goat cream cheese
  • 2 tablespoons crème fraîche (optional)
  • 1/2 lemon (juice only)
  • 1-2 teaspoons Savora mustard


  1. Empty contents of salmon pouch into a small mixing bowl.
  2. Gently stir in lemon juice.
  3. Add goat cheese (and crème fraîche). Blend until the desired consistency is reached.
  4. Stir in Savora condiment. Taste to confirm that the result is subtly but distinctly flavored.

Serves 2-3

For more recipes from Jessica Volz, visit her profile on Food 52 by clicking HERE.

Author Notes: While I have adapted this recipe to accommodate sustainable/wild salmon hailing from the Atlantic and the Pacific, SeaBear's Ready-to-Eat Wild Sockeye Salmon makes a pâté so scrumptiously versatile that it can easily star on a spread of bite-sized blini or savory oatcakes. The recipe calls for Savora, a French condiment made with 11 different spices and herbs, including malt vinegar, cayenne pepper, nutmeg, mustard seeds, cinnamon, curcumin, garlic, tarragon, cloves, celery, and thousand-flower honey. It couples perfectly with salmon.

SeaBear's Ready-to-Eat Wild Sockeye Salmon offers Omega-3 deliciousness with vacuum-sealed convenience. Equally palatable is the fact that it's easy to open AND skinless and boneless. You can order a "big catch" here: https://www.seabear.com/big-catch-ready-to-eat-wild-salmon.html.

If you are looking for a recipe that can win friends and positively influence people, this is it! —Jessica Volz

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