Saturday, January 5, 2013

Smoked Whitefish Pâté

When you hear the word "pâté" (pa-TAY), the first thing that probably comes to mind is..


But the word itself actually has a much broader definition. It can basically be any cooked meat plus a fat minced into a spreadable paste. Other ingredients are commonly added like herbs, wine, and an array of spices.

 My recipe is a loose play on the word "pâté" and it is delicious served with simple crackers or crudites as an easy appetizer or even smeared on a toasted everything bagel with shaved cucumber and red onion for brunch.

Also, feel free to substitute other types of smoked fish like trout, salmon, or bluefish. You can also play with different combinations of fresh herbs (IE chives, parsley, cilantro, etc)

Smoked Whitefish Pâté
Makes 1.5 cups 

4 oz Smoked Whitefish (clear of bones and flaked)
8 oz Cream Cheese (softened)
1/2 Lemon, Juiced & Zested 
1 tsp shallot, minced 
2 Tbsp Fresh Dill, minced 
2 Tbsp Fresh Chervil, minced 
Pinch of Kosher Salt 
1/8 tsp Cracked Black Pepper 
Dash of Tabasco (optional)
Salmon Roe for Garnish (optional)

1. Stir together all ingredients and chill. 
2. Garnish with herbs, zest, and salmon roe (optional)
3. For an appetizer, serve with flatbread, pita chips, crackers, or parmesan crisps. 

1 comment:

  1. this was SO good, the lemon zest makes this so light