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. <br /> <br />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. <br /> <br />If you are looking for a recipe that can win friends and positively influence people, this is it!

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