Label
All
0
Clear all filters

Smoked Fish Pâtés

Appears in
The Complete Book of Home Preserving

By Mary Norwak

Published 1978

  • About
Any smoked fish, such as kippers, bloaters, mackerel, trout and salmon, makes delicious pâtés for serving with toast, in sandwiches, or with salad. Kippers and bloaters need to be grilled or poached first, then cooled and flaked. Mackerel, trout and salmon do not need further cooking. Flake the fish and mash it well with its own weight in butter, a little lemon juice and pepper. Press into small pots and chill before serving. For variety, try mashing the fish with a little thick cream, or with full-fat soft cheese. A pinch of Cayenne pepper or Tabasco sauce brings out the flavour of the fish.

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 160,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of

The licensor does not allow printing of this title