Reuben Riffel

Seafood Platter: Smoked fish pâté

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Preparation info
    • Difficulty

      Easy

Appears in
Reuben at Home
Reuben at Home

By Reuben Riffel

Published 2016

  • About

Ingredients

  • 400 g smoked fish fillets (mackerel or trout)
  • 150 g cream cheese

Method

  1. Skin the fish fillets and do a quick check for any bones. Flake ¾ of the fish into a food processor.
  2. Add cream cheese, crème fraîche, grated horseradish, 2 tablespoons sun-dried tomatoes and the chopped onion. Whizz until smooth.
  3. Add a good grinding of black