Smoked Haddock Pate


1/2 pound smoked haddock (finnan haddie)
Water, as needed
2 tablespoons lemon juice
1/2 teaspoon dried thyme leaves
1/2 cup (½ lb.) butter, melted
Coarsely ground black pepper
Chopped parsley and sliced ripe olives, for garnish
Hot toasted French bread


The most convenient sort of party food is that which can be prepared completely ahead and needs little last minute attention. Here is a tempting example, a creamy smoked fish spread. Serve it in a handsome crock and let guests help themselves. Plan to chill the pate for at least 3 hours or overnight for best flavor.
For about 1 1/2 cups you will need:
1. Place smoked fish in a small pan. Pour on water to cover. Bring to boiling, reduce heat. Cover and simmer until fish flakes easily, 15-20 minutes. Let fish cool in cooking liquid. Drain, separate fish into flakes, discarding any bones.
2. Place fish, lemon juice and thyme in food processor or blender container. Cover and blend until smooth. Add butter in a slow, steady stream, pureeing until mixture is smooth.
3. Whip cream until stiff. Fold in fish mixture until well combined. Add pepper to taste. Cover and refrigerate to blend flavors, several hours or overnight.
4. Remove from refrigerator about 30 minutes before serving. Garnish with parsley and olive slices. Serve as a spread for toasted French bread.
Tips: Other varieties of fish, such as smoked cod or salmon, can be substituted for the smoked haddock in this recipe, if you prefer. If fish has an exceptional salty flavor, use unsalted (sweet) butter.




4.0 servings


Wednesday, December 2, 2009 - 1:23am



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