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Smoked fish dip/pate
Posted by Vanessa45
Smoked fish dip/pate September 11, 2017 12:23AM |
Registered: 7 years ago Posts: 804 |
I had a beautiful smoked fish dip/pate in the weekend and sadly didnt find out who made it to get the recipe.
It was creamy, tangy and spicy
Has any one got any ideas or killer recipes?
I would probably experiment but use sour cream for the creaminess. Im guessing with a pate it would be butter for richness and creaminess.
Vanessa
It was creamy, tangy and spicy
Has any one got any ideas or killer recipes?
I would probably experiment but use sour cream for the creaminess. Im guessing with a pate it would be butter for richness and creaminess.
Vanessa
Re: Smoked fish dip/pate September 11, 2017 01:03AM |
Registered: 12 years ago Posts: 3,422 |
This one is very good, but more buttery than creamy.
Smoked Fish Paté
2 smoked trevally fillets or equivalent oily fish
3 tab brandy
150g butter, melted
juice ½ lemon
Take flesh off skin & bones, soak flesh in brandy 1 – 2 hours.
Process all until finely amalgamated. Pack into dish and chill.
Serve with brown bread and lemon.
Smoked Fish Paté
2 smoked trevally fillets or equivalent oily fish
3 tab brandy
150g butter, melted
juice ½ lemon
Take flesh off skin & bones, soak flesh in brandy 1 – 2 hours.
Process all until finely amalgamated. Pack into dish and chill.
Serve with brown bread and lemon.
Re: Smoked fish dip/pate September 12, 2017 11:30AM |
Registered: 13 years ago Posts: 2,228 |
Re: Smoked fish dip/pate September 15, 2017 11:09PM |
Registered: 7 years ago Posts: 804 |
Re: Smoked fish dip/pate September 24, 2017 10:59PM |
Registered: 17 years ago Posts: 670 |
Re: Smoked fish dip/pate October 04, 2017 06:58AM |
Registered: 7 years ago Posts: 804 |
Re: Smoked fish dip/pate December 04, 2017 07:32AM |
Registered: 18 years ago Posts: 518 |
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