Best 3 Smoked Fish Pate Recipes
Welcome to the culinary adventure of creating a delightful smoked fish pate! Whether you're hosting a gathering, seeking a unique appetizer, or simply craving a delectable treat, this guide will embark you on a journey of flavors. Discover the art of combining the smoky essence of cured fish with a symphony of herbs, spices, and creamy textures. Prepare to tantalize your taste buds as we delve into the secrets of crafting an unforgettable smoked fish pate, transforming simple ingredients into an extraordinary culinary masterpiece.
Check out the recipes below so you can choose the best recipe for yourself!
SMOKED FISH PATE
This is so easy and delicious! I usually use smoked salmon for personal tastes. From the "What Can I Bring Cookbook?" Chill time is 2 hours up to 48 hours and is not included in cook time.
Provided by SarahBeth
Categories < 30 Mins
Time 20m
Yield 1 1/2 cups, 6 serving(s)
Number Of Ingredients 10
Steps:
- Remove and discard any skin on the fish. Place the fish in a medium sized bowl and flake it with a fork. Add the cream cheese and 1 tablespoon of the mayo and stir until well blended , and the pate is a consitency of your liking (we like ours quite chunky -- almost requiring a spoon) adding more mayo or cream cheese as needed.
- Fold in celery, 1/4 cup of parsley and the onion. Add the lemon juice and hot pepper sauce and season with salt and pepper to taste.
- Spoon into serving dish, cover and chill until serving time (at least 1-2 horus up to 48 hours).
- Remove and garnish with additional parsley and capers if using.
- Servie with crackers or for a chunkier pate, use toast points.
SMOKED FISH PATE
Any smoked fish may be used: carp, whitefish, bluefish, mackerel, etc. Serve with an assortment of crackers and/or cocktail size sliced bread.
Provided by Lillian Julow
Categories Appetizers and Snacks Dips and Spreads Recipes Pate Recipes
Time 10m
Yield 28
Number Of Ingredients 4
Steps:
- Place the whitefish, mayonnaise, butter, and Worcestershire sauce into a food processor. Pulse until the mixture is smooth.
Nutrition Facts : Calories 37.5 calories, Carbohydrate 0.1 g, Cholesterol 7.8 mg, Fat 3.3 g, Protein 1.9 g, SaturatedFat 1.3 g, Sodium 94.9 mg
SMOKED FISH PATE
Steps:
- Mix all ingredients together with electric beater (a little chunky is ok). Serve with crackers or bread chunks.
Tips:
- Choose the right fish: Oily fish like salmon, trout, mackerel, or herring are best for making smoked fish pâté. They have a rich flavor and texture that holds up well to smoking and blending.
- Smoke the fish properly: Smoking adds a delicious flavor to the pâté. Cold-smoking is the best method for smoking fish for pâté, as it produces a milder, more delicate flavor.
- Use high-quality ingredients: The quality of your ingredients will directly affect the taste of your pâté. Use fresh herbs, spices, and cream cheese.
- Don't over-process the pâté: Over-processing can make the pâté too smooth and失去口感. Pulse the ingredients in a food processor until they are just combined.
- Chill the pâté before serving: Chilling the pâté allows the flavors to meld and develop. Serve the pâté chilled, spread on crackers, bread, or vegetables.
Conclusion:
Smoked fish pâté is a delicious and versatile appetizer or snack. It is easy to make and can be customized to your own taste. With a little planning and effort, you can make a smoked fish pâté that will impress your friends and family.
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