Pâté de Harengs Saurs

Pâté of Smoked Herring

Preparation info
    • Difficulty

      Easy

Appears in

By Elisabeth Lambert Ortiz

Published 1973

  • About

Ingredients

  • Smoked herrings
  • Milk, or water
  • Unsalted butter
  • Freshly ground pepper
  • Hot pepper sauce

Method

Soak the herrings in milk or water for several hours to remove the salt. Drain and remove the fillets, discard bones and skin. Put the fillets into a heavy frying pan with a little milk and butter and cook for about 8 to 10 minutes. Season to taste with freshly ground pepper and hot pepper sauce. Using a mortar and pestle, reduce the herring to a smooth paste, using some of the pan juices and m