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Latvian Smoked Fish Pâté
A rich and flavorful pâté made with locally smoked fish, cream cheese, and fresh dill, perfect as an appetizer or spread.
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Czas przygotowania15 minutes
Czas gotowania0 minutes
Czas całkowity15 minutes
Porcje6
Poziom trudnościEasy
🧂 Składniki
- 250 g Smoked Mackerel or Herring(flaked, bones removed)
- 200 g Cream Cheese(softened)
- 3 tbsp Fresh Dill(chopped)
- 1 tbsp Lemon Juice
- 0.5 tsp Black Pepper(freshly ground)
- to taste Salt
👨🍳 Instrukcje
- 1
In a food processor, combine the flaked smoked fish, softened cream cheese, chopped dill, and lemon juice.
- 2
Process until smooth and well combined. Scrape down the sides as needed.
- 3
Season with freshly ground black pepper and salt to taste. Pulse a few more times to incorporate.
- 4
Transfer the pâté to a serving dish or small bowls. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
- 5
Serve chilled with rye bread, crackers, or fresh vegetables.
💡 Wskazówki profesjonalistów
- ✓Use high-quality smoked fish for the best flavor.
- ✓Adjust dill and lemon juice to your preference.
- ✓For a chunkier texture, mash the fish with a fork instead of using a food processor.
✨ Pomysły na urozmaicenie
Inspiracja do stworzenia własnej wersji tego przepisu
- Add a pinch of cayenne pepper for a little heat.
- Incorporate finely chopped red onion or chives.
- Use smoked salmon or trout instead of mackerel or herring.