Best 4 Smoked Whitefish Pate Recipes
Indulge in the exquisite Smoked Whitefish Pâté, a culinary delight that tantalizes taste buds with its rich, smoky, and creamy texture. This pâté is a harmonious blend of smoked whitefish, cream cheese, tangy capers, zesty lemon juice, fresh herbs, and a hint of horseradish, resulting in a symphony of flavors. Served on crisp crostini or crackers, this elegant appetizer is perfect for entertaining guests or enjoying as a sophisticated snack. Elevate your culinary skills with our comprehensive guide, which includes three variations of this delectable pâté: a classic Smoked Whitefish Pâté, a zesty Lemon-Herb Smoked Whitefish Pâté, and a spicy Horseradish Smoked Whitefish Pâté. Each variation offers a unique taste experience, allowing you to explore the versatility of this dish.
Here are our top 4 tried and tested recipes!
SMOKED WHITEFISH PATE
Provided by Food Network
Categories appetizer
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Mix all the ingredients together in a serving bowl. Cover and refrigerate until chilled. Serve with crackers as an appetizer.
SMOKED FISH PATE
Steps:
- Mix all ingredients together with electric beater (a little chunky is ok). Serve with crackers or bread chunks.
PASTA WITH SMOKED WHITEFISH, TOMATOES AND GARLIC
Steps:
- Heat oil in heavy large skillet over medium heat. Add shallots and garlic. Sauté until shallots begin to soften, about 2 minutes. Reduce heat to medium-low. Add tomatoes, 1/2 cup parsley and crushed red pepper and stir until tomatoes are just tender, about 8 minutes. Add whitefish and cook until heated through, about 3 minutes.
- Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Return to pot.
- Toss fish mixture with pasta. Season with salt and pepper. Transfer pasta to bowl. Sprinkle with 2 tablespoons parsley.
SMOKED FISH PATE
This is so easy and delicious! I usually use smoked salmon for personal tastes. From the "What Can I Bring Cookbook?" Chill time is 2 hours up to 48 hours and is not included in cook time.
Provided by SarahBeth
Categories < 30 Mins
Time 20m
Yield 1 1/2 cups, 6 serving(s)
Number Of Ingredients 10
Steps:
- Remove and discard any skin on the fish. Place the fish in a medium sized bowl and flake it with a fork. Add the cream cheese and 1 tablespoon of the mayo and stir until well blended , and the pate is a consitency of your liking (we like ours quite chunky -- almost requiring a spoon) adding more mayo or cream cheese as needed.
- Fold in celery, 1/4 cup of parsley and the onion. Add the lemon juice and hot pepper sauce and season with salt and pepper to taste.
- Spoon into serving dish, cover and chill until serving time (at least 1-2 horus up to 48 hours).
- Remove and garnish with additional parsley and capers if using.
- Servie with crackers or for a chunkier pate, use toast points.
Tips:
- Use high-quality smoked whitefish. This is the star ingredient of the pâté, so it's important to use the best you can find.
- Don't overmix the pâté. Overmixing will make the pâté tough. Mix just until the ingredients are combined.
- Chill the pâté before serving. This will help the flavors to meld and will make the pâté easier to spread.
- Serve the pâté with your favorite crackers or bread. You can also use it as a sandwich spread or as a dip for vegetables.
Conclusion:
Smoked whitefish pâté is a delicious and easy-to-make appetizer or snack. It's perfect for parties or potlucks, and it's also a great way to use up leftover smoked whitefish. With its creamy texture and smoky flavor, smoked whitefish pâté is sure to be a hit with your guests.
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