Smoked Fish and Dill Pâté Platter
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Ingredients
- 200 grams moist smoked fish (I used gemfish)
- ⅓ cup sour cream
- ⅓ cup purchased mayonnaise
- 1 tablespoon horseradish sauce
- finely grated zest 1 lemon
- 1 tablespoon lemon juice
- 1 clove garlic, crushed
- ½ teaspoon dried dill tips
- sea salt and ground pepper
To serve
- zest 1 lemon
- extra dill tips
Pink Onions
- 1 red onion
- lemon juice
- sea salt
Instructions
4 steps
- 1
Remove the skin from the fish and flake between your fingers into a bowl, discarding the bones.
- 2
Whisk all the remaining ingredients together and season generously. Gently stir in the smoked fish.
- 3
Transfer to a platter and top with the lemon zest and a sprinkling of dill tips. Serve with the Pink Onions and your favourite accompaniments.
- 4
Pink Onions - Thinly slice 1 large red onion and place in a heatproof bowl. Pour over boiling water to cover, leave for 30 seconds, then drain. Tip back into the bowl, squeeze over the juice of 1 lemon and a good pinch of salt. Turn to combine and the onions will start to go bright pink. Leave to cool. The onions will keep in the fridge for 1 week.
Progress
0 / 4 steps
