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Salmon and Yellow Split Pea Pate'

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½ c. dry split yellow peas, rinsed                                     
2 T. lemon juice
1 ½ c. water                                                                
1 T. prepared horseradish
1 - 16 oz. can pink salmon                                        
½ tsp. salt
1 8 oz. package cream cheese, softened                         
½ tsp. liquid smoke
2 T. grated onion Parsley, for garnish

In a medium saucepan, combine yellow split peas and water, boil reduce heat, cover and simmer 45 to 55 minutes or until peas are very tender. Drain. Drain the salmon and pick out any bones. Mix the salmon, cooked peas and remaining ingredients with a fork until smooth. Adjust the seasonings. Spray a small salad mold with nonstick cooking spray and press the mixture into the mold. Refrigerate at least 4 hours before serving. Invert the mold onto a plate, garnish with parsley, and serve it with crackers or fresh vegetables.
Spread it on crackers, pita bread or serve as a vegetable dip!

Nutrition Facts
Serving Size 
Servings Per Container 12
Amount Per Serving
Calories  Calories From Fat 
% Daily Value *
Total Fat 
Saturated Fat 
Trans Fat   
Total Carbohydrate 
Dietary Fiber 
Vitamin A   % Vitamin C   %
Calcium  % Iron  %
* Percentage Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
  Calories 2,000 2,2500
Total Fat Less than 65g 80g
   Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate   300g 375g
   Dietary Fiber   25g 30g
Calories per gram:
      Fat 9   •   Carbohydrate 4   •   Protein 4