Smoked Fish and Dill Pâté Platter

, from Issue #75. November, 2017
Photography by Manja Wachsmuth.
Smoked Fish and Dill Pâté Platter

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.


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


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.