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Lithuanian Smoked Fish Pâté
A rich and flavorful pâté made with smoked fish, typically herring or mackerel, blended with cream cheese, herbs, and a hint of lemon. Perfect as an appetizer spread on rye bread.
🧂 Składniki
- 250 g Smoked herring or mackerel fillets(skinless and boneless, flaked)
- 200 g Cream cheese(softened)
- 2 tbsp Fresh dill(chopped)
- 1 tbsp Fresh chives(chopped)
- 1 tsp 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, chopped chives, lemon juice, and black pepper.
- 2
Process until smooth and well combined. Scrape down the sides of the bowl as needed.
- 3
Taste and season with salt if necessary, keeping in mind the saltiness of the smoked fish.
- 4
Transfer the pâté to a serving dish or small bowls. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
- 5
Serve chilled with slices of dark rye bread, crackers, or vegetable sticks.
💡 Wskazówki profesjonalistów
- ✓For a coarser texture, pulse the ingredients instead of processing until completely smooth.
- ✓If you don't have dill or chives, fresh parsley can be used as a substitute.
- ✓A dash of Worcestershire sauce can add an extra layer of umami.
✨ Pomysły na urozmaicenie
Inspiracja do stworzenia własnej wersji tego przepisu
- Add a tablespoon of finely chopped red onion for a bit of bite.
- Incorporate a teaspoon of capers for a briny flavor.