Pike and Horseradish Pâté

Name: Pike and Horseradish Pâté (Tormás csukapástétom)
Cuisine: Hungarian
Ingredients: 200 g/7 oz fresh pike fillets, bones removed; 50 g/2 oz/¼ cup butter, softened; 15 ml/1 tbsp creamed horseradish (or horseradish sauce below); 15 ml/1 tbsp creamed horseradish (or horseradish sauce below); 2 small eating apples; ground black pepper; 45 ml/3 tbsp grated fresh horseradish; 15 ml/1 tbsp white wine vinegar; 10 ml/2 tsp caster (superfine) sugar; 150 ml/¼ pint/⅔ cup double (heavy) cream; 6 slices rye bread; 1 small red onion, sliced into rings; 1 large apple, cored and sliced into rings, tossed in the juice of 1 lemon; 1 large apple, cored and sliced into rings, tossed in the juice of 1 lemon; 50 ml/2 fl oz/¼ cup sour cream; 6 parsley sprigs

Tormás csukapástétom

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Food & Cooking of Hungary

By Silvena Rowe

Published 2012

About

With no sea coast, Hungarian fish dishes are not commonplace. So recipes from the region using fish will feature freshwater varieties such as catfish, carp, pike and perch. Pike has lean, firm, bony flesh and a delicate flavour, and forms a classic taste experience when combined with horseradish and sour cream.

Ingredients

200 g/7 oz fresh pike fillets, bones removed
50 g/2

Method

To make the horseradish sauce, put the horseradish, vinegar and sugar into a bowl and mix well. Whip the cream until it is thickened and fold in the horseradish mixture. Cover and chill the sauce.
Chop the pike fillets into pieces and put in a food processor or blender with the butter, creamed horseradish, sour cream, sugar and black pepper to taste.

PER SERVING: Energy 220kcal/921kJ; Protein 9g; Carbohydrate 23g, of which sugars 11g; Fat 11g, of which saturates 6g; Cholesterol 40mg; Calcium 48mg; Fibre 2.9g; Sodium 324mg