Smoked-Fish Pate Canapés

Course:

Snack or Appetizer

Practical information

Prep time

20 min
Cooking

-
Difficulty

Pause

4 h
Ready in

4 h 20
Price

Recipe
Comments (0)

This smoked-fish paté is so good you'll be tempted to eat it right off your finger. For guests, we suggest either cucumber slices or toast. If you use both, you'll get more variety with almost no more work. Arrange them together on one platter and cut the toast into ovals, rectangles, or squares, rather than rounds.

Recipe's Ingredients

scallions
salt
fresh ground black pepper
2 cucumbers or 1
½ loaf rye bread
12 radishes
dill, for garnish

3 tablespoons fresh dill
1 tablespoon horseradish
2 tablespoons sour cream
1 tablespoon lemon juice
300 g smoked fish - cod or trout, boneless & skinless
100 g butter, softened
100 g cream cheese, softened

Recipe preparation steps
1

For the paté
2

Chop scallions. Combine the trout, butter, and cream cheese in the bowl of a food processor and process for a few seconds. Add the scallions, dill, and horseradish and process until just smooth with bits of herbs still visible. Briefly pulse in sour cream. Season with salt, pepper, and 1 tablespoon lemon juice. Refrigerate for at least 4 hours.
3

Pate can be made a few days ahead.
4

Slice cucumbers into 3/16-inch-thick rounds. Cut radishes into paper-thin slices.
5

Fill a pastry bag fitted with a 1/2-inch star tip with paté. Pipe generous rosettes on top of each cucumber slice. Garnish with radish slices and dill.
6

As an alternative, toast bread and cut into ovals with a pastry cutter or into rectangles or squares with a knife. Pipe paté onto bread and garnish with radishes and fresh dill. Put in jelly roll pans or baking pans, cover well, and refrigerate. Canapes can be made a few hours ahead.
7

SERVING
8

Bring back to room temperature, arrange on platters, and serve.
Ready !