Smoked fish pate

Download

Rich and filling “good for you” fish pâté.

Inspired by: “The Wine Diet” by Roger Corder, and “The Splash” at Little Cawthorpe.

The powerful flavour of smoked fish is moderated by the tofu and cream cheese. Suitable as a meze dish.

Quantities make three small dishes.

Ingredients

3
fillets smoked mackerel
200 g
firm tofu (weight after draining)
1
FAIRTRADE lemon
180 g
cream cheese
1 level teaspoon
sumac
to taste
salt and pepper
FAIRTRADE
Sources

Method

Preparation

Remove the skin from the fish.

Drain the tofu.

Juice the lemon discarding peel, pith and pips.

Put the fish, tofu, lemon juice and cream cheese into a food processor and blend to a paste. Add 2 large pinches of the sumac, a little salt and a grind of black pepper.

Check the flavour and add more sumac, salt, and pepper as desired.

Assembly

Turn the pâté out into ramekins and serve at room temperature or chilled.

Serve

Serve with crackers.

Notes

A more interesting texture can be achieved by reserving 50 g of fish, breaking it into flakes and mixing in to the pâté after checking the flavours at the end of blending.