Simple Smoked Fish Paté Food

SMOKED FISH PATE

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 MACKEREL PâTé

Steps:

• Remove the skin from the fish - the odd bone is fine as the mixture will be blended. Add the fish to the blender.
• Add the horseradish, mustard, black pepper, crème fraîche and lemon juice and blend to a paste. Add the butter and blend until smooth. Season to taste with salt.
• Serve with spring onions or sourdough bread.

SMOKED FISH PATE

Steps:

• Mix all ingredients together with electric beater (a little chunky is ok). Serve with crackers or bread chunks.

SMOKED WHITEFISH PATE

Steps:

• Mix all the ingredients together in a serving bowl. Cover and refrigerate until chilled. Serve with crackers as an appetizer.

SMOKED FISH PATE

Steps:

• Remove skin and bones from fish and separate into individual flakes with a fork.
• Mix cream cheese, lemon juice, and onion.
• Whip until smooth and fluffy.
• Add fish and parsley and mix.
• Chill for 1 hour.
• Serve with assorted crackers.

SMOKED SALMON, DILL & LEMON PATé

Steps:

• If you aren't using smoked salmon trimmings then chop the salmon into small pieces. Tip the soft cheese, crème fraîche (if using) and lemon juice into a food processor, season generously with black pepper and blitz to your liking. Add the smoked salmon and pulse a few times if you want the paté chunky or blitz some more if you want the paté smooth and pink.
• Stir the herbs into the paté and spoon into a large or four smaller bowls and serve with warm toast as a starter or with breadsticks as a dip.

SMOKED TROUT & HORSERADISH PâTé

Steps:

• Put the cream cheese, horseradish, and lemon zest and juice in a bowl, and mix together until smooth. Season.
• Add the chopped dill and flake in the smoked trout, removing any bones or skin as you go. Stir well to combine and add more seasoning to taste. The pâté will keep in the fridge for up to 2 days. Serve garnished with dill fronds and sprinkled with cracked black pepper. Eat with rye bread and lettuce leaves.