Smoked Fish and Dill Pâté Platter
Photography by Manja Wachsmuth.
I’ve used a moist white fish but hot smoked salmon or trout are also delicious. To feed a crowd, add any of our suggestions and for a more luxurious offering, add oysters in the shell and cooked prawns to the line-up.
INGREDIENTS
200 grams moist smoked fish (I used gemfish)
⅓ cup sour cream
⅓ cup purchased mayonnaise
1 tablespoon horseradish sauce
finely grated zest 1 lemon
1 tablespoon lemon juice
1 clove garlic, crushed
½ teaspoon dried dill tips
sea salt and ground pepper
To serve
zest 1 lemon
extra dill tips
Pink Onions
1 red onion
lemon juice
sea salt
METHOD
Remove the skin from the fish and flake between your fingers into a bowl, discarding the bones.
Whisk all the remaining ingredients together and season generously. Gently stir in the smoked fish.
To serve: Transfer to a platter and top with the lemon zest and a sprinkling of dill tips. Serve with the Pink Onions and your favourite accompaniments. Makes about 1½ cups.
Pink Onions: Thinly slice 1 large red onion and place in a heatproof bowl. Pour over boiling water to cover, leave for 30 seconds, then drain. Tip back into the bowl, squeeze over the juice of 1 lemon and a good pinch of salt. Turn to combine and the onions will start to go bright pink. Leave to cool. The onions will keep in the fridge for 1 week.
Serving suggestion: We served our pâté with smoked mussels, purchased seafood anitpasti, caperberries and assorted breads and crackers.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #121
As winter arrives, so does the latest issue of dish! With over 60 recipes this edition features seasonal produce like pumpkin, leeks and silverbeet whipped into delicious dinners. Pasta takes centre-stage in 5 outrageously tasty recipes, then we break out the slow cooker and amp up the comfort with cozy roasts and braises. Winter wouldn’t be the same without a hearty pie or two, and we have a selection – from Beef Cheek Pot Pie to Moroccan Shepherd’s Pie. Food Fast has your speedy weeknight dinners covered then Melie brings the magic with inventive chicken dishes while Olivia’s baking and desserts will brighten the even the coldest days.