Name: Smoked Fish Pâté
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: Serves 6-8
Ingredients: 300g smoked mackerel or trout fillets, skin removed; 200g cream cheese, softened; 100g crème fraîche; 2 tablespoons fresh lemon juice; 1 tablespoon horseradish sauce; 2 tablespoons fresh dill, finely chopped, plus extra for garnish; 1 tablespoon fresh chives, finely chopped; 1 teaspoon lemon zest; 1/2 teaspoon freshly ground black pepper; 1/4 teaspoon cayenne pepper (optional); Toasted bread, crackers or crudités, for serving

Instructions

Prepare the fish

Check the smoked fish fillets for any remaining bones and remove them. Break the fish into small flakes using your fingers or a fork, and place in a food processor.
Combine the base ingredients

Add the cream cheese, crème fraîche, lemon juice, and horseradish sauce to the food processor. Pulse until just combined but still maintaining some texture - avoid over-processing to a completely smooth paste.
Add the aromatics

Transfer the mixture to a bowl and fold in the chopped dill, chives, lemon zest, black pepper, and cayenne pepper (if using). Stir gently until evenly distributed throughout the pâté.
Chill and serve

Spoon the pâté into a serving dish or individual ramekins. Cover with plastic wrap and refrigerate for at least 2 hours or overnight to allow the flavors to develop. Garnish with extra dill fronds and serve with toasted bread, crackers, or fresh vegetables.

Smoked Fish Pâté

Ingredients

Instructions

Nutritional Information