Smoked Fish and Dill Pâté Platter
Photography 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 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.