Smoked Fish Pate Food

SIMPLE SMOKED FISH PATé

Simple Smoked Fish Paté image

This recipe for smoked fish paté whips up quickly and easily in a food processor. It's a fancy fish dip that will please your party guests.

Provided by Peggy Trowbridge Filippone

Categories Appetizer Brunch Snack Condiment

Time 15m

Yield 16

Number Of Ingredients 10

Ingredients

1 cup smoked fish (skinned, deboned, and flaked)
1 (8-ounce) package cream cheese, softened
4 ounces butter or margarine, softened
2 tablespoons balsamic vinegar (or red wine)
1 tablespoon fresh lemon juice
1/4 cup minced onion
1 small clove garlic, minced
Dash freshly ground black pepper
2 tablespoons chopped chives, for garnish
Toasted bread wedges or crackers, for serving

Steps:

Gather the ingredients.
Place fish, cream cheese, butter, vinegar, lemon juice, onion, garlic, and pepper into a food processor bowl.
Pulse until mixed well, but not completely puréed.
Mound mixture into a serving dish and refrigerate overnight.
Paté tastes best when brought to room temperature. Top with chopped chives and serve with toasted bread triangles or savory crackers.

Nutrition Facts : Calories 121 kcal, Carbohydrate 3 g, Cholesterol 32 mg, Fiber 0 g, Protein 3 g, SaturatedFat 7 g, Sodium 192 mg, Sugar 1 g, Fat 11 g, ServingSize 2 cups (16 servings), UnsaturatedFat 0 g

SMOKED BLUEFISH PâTé

Smoked Bluefish Pâté image

Bluefish is not a famous table fish; it is inexpensive and widely available, but you don't see it in restaurants often, even in this ravaged-ocean, sell-anything era. (Some states have issued advisories limiting its consumption, citing high levels of PCBs in the meat.) The knock on it is it's oily, it's "fishy." Its dark, compact meat is for cats, not fine, upstanding people like us. How untrue - and demonstrably so, as the following recipe will show! A fresh-caught bluefish of moderate weight, quickly cleaned and kept on ice, is as fine an eating fish as American waters produce. Alan Davidson, the British seafood don, says much the same in his indispensable "North Atlantic Seafood," albeit in a different accent: "It does not keep very well," reads Davidson's entry for Pomatomus saltatrix, "but, if bought and cooked with dispatch, offers firm flesh of an excellent taste." Bluefish, in short, is an excellent protein. Some words about what you're dealing with: dense meat with an off-white, almost gray hue, the pork shoulder of seafood. Bluefish lends itself to tough treatment: smoking, for instance, or slow-poaching in oil.

Provided by Sam Sifton

Categories appetizer

Time 25m

Yield Makes about 1 1/2 cups

Number Of Ingredients 16

Ingredients

1 cup hickory chips, soaked in water for at least 30 minutes
1/2 pound skin-on bluefish fillets, bones removed
1 tablespoon extra virgin olive oil
Kosher salt
freshly ground black pepper
1/2 pound smoked bluefish (presmoked, grilled or leftovers from the Dijonnaise may be used)
4 ounces (1/2 cup) cream cheese
2 tablespoons butter
1 tablespoon Cognac
1 tablespoon minced red onion
1 lemon
Salt
freshly ground black pepper
Hot pepper sauce
Crackers
sliced baguette or pumpernickel

Steps:

To smoke bluefish: Build a small charcoal fire in one-third of a grill fitted with a lid. When the coals are covered with gray ash and the fire is at medium heat (you can hold your hand 5 inches above the coals for 3 to 4 seconds), add a handful of the wet hickory chips to the fire. Rub the fish with the olive oil and sprinkle generously with salt and pepper. Place the fish, flesh side down, on the grill directly over the coals. Cook, covered, for 4 minutes, then transfer to the side of the grill without coals. Cover the grill and cook until the fish is opaque all the way through, about 6 minutes more. Remove the fish and let cool completely.
Make the pâté: Flake the bluefish into the bowl of a food processor, discarding the skin. Add the cream cheese, butter and Cognac and pulse to combine. Add the onions, the strained juice of half the lemon and a pinch each of salt and pepper, then pulse again to combine. The purée should straddle the consistency line between a pâté and a mousse. Season with hot pepper sauce and more lemon juice, salt and pepper to taste. Serve immediately or store in an airtight container for a day or two.
Serve the cold pâté in ramekins or turn out onto plates, accompanied by crackers, sliced baguette or pumpernickel.

SMOKED FISH PATE

Smoked Fish Pate image

Most Florida restaurants have their own version of smoked fish dip. It is often served as an appetizer, but I could make a meal with it, if I don't run out of crackers!

Provided by Dawn399

Categories Spreads

Time 15m

Yield 3 cups

Number Of Ingredients 6

Ingredients

3 cups smoked fish fillet
16 ounces cream cheese (softened)
3 tablespoons lemon juice
2 tablespoons grated onions
3 tablespoons chopped parsley
parsley (to garnish)

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.

Nutrition Facts : Calories 535.7, Fat 52.8, SaturatedFat 33.2, Cholesterol 166.3, Sodium 450, Carbohydrate 6.2, Fiber 0.3, Sugar 1, Protein 11.7

SMOKED FISH PATE

Smoked Fish Pate image

Provided by Food Network

Categories appetizer

Time 10m

Yield 4 servings

Number Of Ingredients 6

Ingredients

1 1/2 cups boned smoked fish (any species of fish works well)
1 cup sandwich spread (not mayonnaise)
1 1/2 tablespoons Worcestershire sauce
1 tablespoon diced dried onions
1 teaspoon pepper
1 teaspoon garlic powder

Steps:

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

SMOKED WHITEFISH PATE

Smoked Whitefish Pate image

Provided by Food Network

Categories appetizer

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

1 pound smoked whitefish, flaked (recommended: Northern Waters Smokehaus)
3/4 to 1 cup mayonnaise
2 teaspoons fresh lemon juice
1/2 cup chopped green onion
2 teaspoons prepared horseradish
1 teaspoon minced garlic
1 teaspoon freshly ground black pepper
2 tablespoons chopped fresh parsley leaves
2 teaspoons Cajun seasoning
Crackers, for serving

Steps:

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

SPECIAL OCCASION SMOKED BLUEFISH PATE

Special Occasion Smoked Bluefish Pate image

This easy recipe is a classic holiday standby. Smoked bluefish is blended into a creamy, zesty spread. Smoked salmon or tuna may be substituted for bluefish. Serve with crackers.

Provided by MARBALET

Categories Appetizers and Snacks Dips and Spreads Recipes Pate Recipes

Time 6h20m

Yield 16

Number Of Ingredients 4

Ingredients

½ pound skinless, boneless smoked bluefish
1 (8 ounce) package cream cheese, softened
1 ½ teaspoons prepared Dijon-style mustard
1 ½ teaspoons prepared horseradish

Steps:

Break up smoked bluefish and place in a food processor with cream cheese. Use pulse setting to blend smooth. Mix in prepared Dijon-style mustard and horseradish. Blend to desired consistency. Increase amounts of mustard and horseradish, if desired. Cover and chill in the refrigerator 6 hours, or overnight, before serving.

Nutrition Facts : Calories 64.9 calories, Carbohydrate 0.5 g, Cholesterol 20.1 mg, Fat 5 g, Protein 4.4 g, SaturatedFat 3.1 g, Sodium 199.2 mg, Sugar 0.1 g

SMOKED TROUT PATE

Smoked Trout Pate image

This tasty spread is easy to make in a food processor, and it's a guaranteed winner at any party. The recipe is versatile, so feel free to substitute other favorite smoked fish.-Judy Walle, Toledo, Ohio

Provided by Taste of Home

Categories Appetizers

Time 15m

Yield 2-2/3 cups.

Number Of Ingredients 9

Ingredients

1 pound flaked smoked trout
3 ounces reduced-fat cream cheese
1/2 cup half-and-half cream
1 tablespoon horseradish sauce
1 tablespoon lemon juice
1/8 teaspoon pepper
2 teaspoons minced fresh parsley
Cucumber slices
Assorted crackers

Steps:

Pulse the first 7 ingredients in a food processor until blended. Refrigerate, covered, until serving. Serve with cucumber slices and assorted crackers.,

Nutrition Facts : Calories 55 calories, Fat 3g fat (1g saturated fat), Cholesterol 16mg cholesterol, Sodium 174mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 5g protein.

SMOKED-BLUEFISH PâTé

Smoked-Bluefish Pâté image

Categories Condiment/Spread Fish Appetizer No-Cook Quick & Easy Cream Cheese Lemon Summer Chive Shallot Gourmet Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes about 1 1/2 cups

Number Of Ingredients 6

Ingredients

2 tablespoons finely chopped shallot
2 tablespoons fresh lemon juice
1 (8-ounce) package cream cheese, softened
1/4 pound smoked bluefish or smoked trout, skin discarded and fish chopped
3 tablespoons finely chopped fresh chives
Accompaniment: toasts or crackers

Steps:

Stir together shallot, lemon juice, and 1/4 teaspoon salt, then beat in cream cheese, bluefish, and 1/2 teaspoon pepper with a spoon until combined well. Stir in chives.

SMOKED BLUEFISH PATE I

Smoked Bluefish Pate I image

Smoked bluefish gives a wonderful flavor to this recipe. Serve it as a dip or spread with crackers, bread or vegetables. The pate can be made milder by the addition of more mascarpone or cream cheese.

Provided by Karen C.

Categories Appetizers and Snacks Dips and Spreads Recipes Pate Recipes

Time 15m

Yield 8

Number Of Ingredients 8

Ingredients

½ pound smoked bluefish
4 ounces mascarpone cheese
2 tablespoons lemon juice
1 tablespoon prepared horseradish
1 teaspoon prepared Dijon-style mustard
1 pinch ground cayenne pepper
2 tablespoons finely chopped red onion
salt to taste

Steps:

Crumble the smoked bluefish. Place bluefish and mascarpone cheese into a food processor. Blend well using the pulse setting.
Transfer bluefish mixture to a medium bowl. Mix in the lemon juice, horseradish, Dijon-style mustard, cayenne pepper, red onion and salt.

Nutrition Facts : Calories 98.8 calories, Carbohydrate 0.9 g, Cholesterol 34.2 mg, Fat 7.7 g, Fiber 0.1 g, Protein 6.8 g, SaturatedFat 3.8 g, Sodium 46.2 mg, Sugar 0.3 g

SMOKED CATFISH PATE

Smoked Catfish Pate image

This spread or pate is so good, I know you won't be able to stop at just one bite! Serve on homemade melba toast or simple crackers. Bluefish and trout are both good substitutions for the catfish. From Cameron Stove Top Smoker Recipes. This recipe is to be made using a stove top smoker.

Provided by TxGriffLover

Categories Spreads

Time 3h15m

Yield 4-10 serving(s)

Number Of Ingredients 17

Ingredients

1 cup hot water
1 cup kosher salt
1/2 cup brown sugar
3 (12 ounce) cans beer (such as Budweiser)
1 tablespoon fresh coarse ground black pepper
6 bay leaves, crumbled
4 large catfish fillets, about 3/4 pound each
to taste olive oil
1 tablespoon wood chips
1 (8 ounce) package cream cheese, room temperature
1/2-3/4 cup sour cream
2 large shallots, minced
2 tablespoons capers, in liquid
2 teaspoons caper juice
1/4 teaspoon granulated garlic
Tabasco sauce (5 shakes (or more)
fresh ground pepper (to taste)

Steps:

Brine and smoke catfish according to recipe. While still warm, break fillets into pieces, removing any bones. Add cream cheese and mix well. Add ½ cup of the sour cream and mix well. Add the shallots, capers, caper juice, garlic and Tabasco. Taste for seasoning, add more sour cream and/or cream cheese at this point if the pate is a little dry or tastes a little salty. Adjust Tabasco and add freshly ground pepper to taste.
Note: Do not add any salt to this dish because the brine and the smoke "salts" the fish before it is mixed into the pate.
Let chill for at least 3 hours or preferably overnight. Taste once more before serving and adjust seasonings if necessary. Serve on the cold side of room temperature on homemade melba toast (slice a loaf of French bread in small rounds, lay out on a cookie sheet and bake in a 250ºF oven until golden and the bread is dried out) or your favorite crackers. Top with a dollop of sour cream and a bit of caviar if desired.
Serves 4-10 as an appetizer.

Nutrition Facts : Calories 748.6, Fat 40.4, SaturatedFat 19.6, Cholesterol 164.7, Sodium 28729.5, Carbohydrate 42.1, Fiber 0.6, Sugar 26.7, Protein 36.6

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SMOKED FISH PâTé - HEALTHY FOOD GUIDE

Continue reading uninterrupted, with your first month of unlimited access on any device for just $2.75 $1*.. Keep reading, with your first month …
From healthyfood.com
4.5/5
Total Time 5 mins
Category Starters, Dips
Calories 65 per serving

1 Mix all ingredients together in a bowl. Don’t over-mix so it goes mushy. It’s nice to have visible bits of fish for texture.

Smoked Fish Pate Food

SIMPLE SMOKED FISH PATé

This recipe for smoked fish paté whips up quickly and easily in a food processor. It's a fancy fish dip that will please your party guests.

SMOKED BLUEFISH PâTé

SMOKED FISH PATE

Most Florida restaurants have their own version of smoked fish dip. It is often served as an appetizer, but I could make a meal with it, if I don't run out of crackers!

SMOKED FISH PATE

SMOKED WHITEFISH PATE

SPECIAL OCCASION SMOKED BLUEFISH PATE

This easy recipe is a classic holiday standby. Smoked bluefish is blended into a creamy, zesty spread. Smoked salmon or tuna may be substituted for bluefish. Serve with crackers.

SMOKED TROUT PATE

This tasty spread is easy to make in a food processor, and it's a guaranteed winner at any party. The recipe is versatile, so feel free to substitute other favorite smoked fish.-Judy Walle, Toledo, Ohio

SMOKED-BLUEFISH PâTé

SMOKED BLUEFISH PATE I

Smoked bluefish gives a wonderful flavor to this recipe. Serve it as a dip or spread with crackers, bread or vegetables. The pate can be made milder by the addition of more mascarpone or cream cheese.

SMOKED CATFISH PATE

This spread or pate is so good, I know you won't be able to stop at just one bite! Serve on homemade melba toast or simple crackers. Bluefish and trout are both good substitutions for the catfish. From Cameron Stove Top Smoker Recipes. This recipe is to be made using a stove top smoker.

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