Pâté de Harengs Saurs

Pâté of Smoked Herring

Preparation info
    • Difficulty


Appears in

By Elisabeth Lambert Ortiz

Published 1973

  • About


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


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