Smoked Fish Pâté

Method

If you use a food processor or blender, smooth pâtés made from smoked fish are very easy to make.

To make the pâté more impressive for a dinner party, serve it in hollowed-out lemon or orange shells instead of a terrine dish. It also looks pretty simply spooned on to cups of crisp lettuce leaves with a scattering of fresh herbs on top. You can use any skinned and filleted smoked fish, including mackerel, kipper, bloater, trout, salmon and salmon trout. Instead of fromage frais you can use curd or cream cheese.

  1. Put 375 g (12 oz) roughly flaked smoked fish into a food processor with 75 g (3 oz) soft unsalted butter, 125 g (4 oz) fromage frais, 4 tablespoons double cream, 1 teaspoon caster sugar and 1 small clove crushed garlic (optional). Whizz to a smooth purée.

  2. Gradually whizz in 1 tablespoon lemon juice and then season to taste with salt and cayenne pepper. Stir in 1 tablespoon chopped fresh dill or fennel, reserving a few unchopped sprigs for garnishing.

  3. Spoon the pâté into a small terrine dish or else use hollowed-out lemon or orange shells. Cover the pâté loosely with foil and chill until ready to serve. Before serving, garnish the top with fresh sprigs of dill or fennel.

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