Smoked Fish Paté Recipe

Trout pate in white bowls served with melba toast on white chopping board on wooden table, close-up
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  • 15 mins
  • Prep: 10 mins,
  • Cook: 5 mins
  • Yield: 2 cups Smoked Fish Paté
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Whip up this quick-and-easy smoked fish paté in your food processor. It's smooth, cold, creamy and pairs perfectly with a variety of breads and crackers. It's best served after being refrigerated overnight, so plan ahead if you want to serve this at a party.

Smoked fish is as old as mankind itself. Once a means of food preservation, smoked fish has become a much sought-after flavor. Fish can be cold smoked or hot smoked. It can be easy to make your own, if you follow some basic fish-smoking steps. All you need is a smoker, fuel and some fish.

If you don't want to smoke your own fish, find a reputable small smoker/purveyor who still smokes small batches, or purchase it from a well-known market or online company.

Here is more about paté, in general. Paté has a long and illustrious history and has meant many things to many people. But today, suffice it to say paté is simply a mixture of seasoned ground seafood, poultry, meat or vegetables, and often a combination of several different base ingredients.

Makes about 2 cups.

What You'll Need

  • 1 cup smoked fish (catfish, salmon, mullet, mackerel, etc.), skinned, deboned and flaked
  • 1 (8-ounce) block cream cheese, softened
  • 4 ounces butter or margarine, softened
  • 2 tablespoons balsamic wine vinegar or red wine
  • 1 tablespoon fresh lemon juice
  • 1/4 cup minced onion
  • 1 small clove garlic, minced
  • Freshly ground black pepper to taste
  • Chopped chives (for garnish)
  • Toasted bread wedges or crackers

How to Make It

  1. Place 1 cup smoked fish of choice, 8 ounces softened cream cheese, 4 ounces softened butter or margarine, 2 tablespoons balsamic wine vinegar or red wine, 1 tablespoon fresh lemon juice, 1/4 cup minced onion, 1 small clove minced garlic, and ground pepper to taste in a food processor bowl. Pulse until mixed well but not completely puréed.
     
  2. Mound the mixture into a serving dish and refrigerate overnight. Top with chopped chives. Serve with toasted bread triangles or savory crackers. The paté tastes best when brought to room temperature. Refrigerate any leftovers.

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