Tag: mackerel

Appetizers, Crostini, entertaining, Fish and Shellfish

Smoked Trout Pate

by Lynda Balslev5 Comments on Smoked Trout Pate

smoked trout plate tastefood

Smoked Trout Pâté is the ideal recipe to have on hand for the holidays. Not only is it a snap to prepare, it’s versatile; elegant enough for a fancy party and simple enough for a fireside dinner. The ingredients are minimal and may be purchased in advance and stored in the refrigerator, ready to be blitzed at a moment’s notice or a surprise guest’s arrival. The smoky trout is fluffed and lightened with lemon and cream cheese, then crowned with crunchy toasted almonds and fresh chives. The flavor is so addictively good you might want to double up on the quantities, so you can make a separate stash for yourself.

smoked trout

Smoked Trout Pâté

Serve the pâté on baguette slices, pumpernickel rounds, or cubed pumpernickel bread. Don’t hold back on the almonds. Their nutty flavor and crunchy texture are what set these canapes apart. Smoked mackerel may be substituted for the trout. Makes about 2 cups.

Pâté:
8 ounces smoked trout (or mackerel), skin and any bones removed
6 ounces cream cheese, room temperature
1/4 cup grated onion with juices
1/4 cup fresh lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon freshly ground black pepper, plus extra for garnish
1/2 teaspoon Tabasco

Thinly sliced European-style pumpernickel squares, rounds or baguette slices
1/3 cup almonds, toasted, coarsely chopped
Chopped chives

Process all of the pâté ingredients in the bowl of a food processor until light and smooth. If too thick, add a little more lemon juice. Transfer to a bowl. To serve, smear on pumpernickel bread or baguette slices. Sprinkle with almonds and chives.

Appetizers, Crostini, Fish and Shellfish

Smoked Mackerel Paté with Horseradish and Dill

by Lynda Balslev16 Comments on Smoked Mackerel Paté with Horseradish and Dill
Smoked Mackerel Paté with Horseradish and Dill

Smoked Mackerel Paté with Horseradish and Dill

In the world of blogging I have discovered that there are certain recipes that are sure-fire winners in terms of traffic. Usually these recipes are familiar crowd pleasers, such as comfort food favorites and baked treats we remember from our childhood. Then there are other recipes which generate less traffic. These are recipes we eat in our home that are inspired by the countries in which we’ve lived and traveled. They are part of my family story and they represent this blog’s voice. Most importantly, while they may be exotic or obscure to some, they are equally delicious.

Smoked Mackerel Paté with Horseradish and Dill is a family favorite with a Scandinavian slant which will fall in the second category for some. It reminds me of the Nordic culture, which I think of as frugal, minimal and tasteful. This recipe is easy and economical to prepare, requiring a short list of readily available ingredients. It’s rich in smoky, salty flavor, smoothed with cream and brightened with lemon and dill. And it’s packed with nutrients – mackerel is an excellent source of Vitamin D, magnesium, selenium and heart healthy Omega-3 fatty acids. That’s a lot to say about a simple pot of smoked fish mousse. Oh, and I should mention that it’s addictively good. So, go ahead – try it, and let me know what you think.



Smoked Mackerel Paté with Horseradish and Dill

This pate tastes best smeared on country style bread or baguette. Makes about 1 1/2 cups.

8 ounces smoked mackerel or trout, skin and any pin bones removed
4 ounces cream cheese, room temperature
2 tablespoons freshly grated horseradish, plus extra for garnish
2 tablespoons freshly squeezed lemon juice
1 teaspoon freshly ground black pepper
2 tablespoons chopped fresh dill, plus extra for garnish

Baguette slices
Dill sprigs

Combine the mackerel, cream cheese, horseradish, lemon juice and black pepper in bowl of food processor.  Process until the consistency is light and smooth. If too thick, add additional lemon juice. (The pate may be prepared up to 6 hours in advance at this point. Cover and refrigerate.) Before serving, stir in chopped dill. Serve smeared on baguette slices. Sprinkle with fresh horseradish and garnish with extra dill.