Smoked fish paté? Think tuna salad from France on steroids. You can serve this like a dip for chips, a spread for crackers or toast points, make a sandwich with a tomato and melted cheese, plop it on top of a green salad, mix it with elbow pasta, rollups, serve accompanied by a platter of cured meats, and/or a cheese board…
Serve smoked fish with a crisp, high-acid, dry white wine. Chardonnay and Sauvignon Blanc-based wines such as French Chablis or white Burgundies (Chardonnay) or White Bordeaux or Pouilly Fume (both Sauvignon Blanc) are classics. Champagne is also a winner.
Provencal Smoked Fish Pate Recipe
Rate this RecipeThis delicious fish spread is perfect for any special occasion.
Makes
4 servingsIngredients
Method
- Prep. Mix together everything except the fish and the olives with a fork. Flake the fish and mix it in. Gently add the sliced olives so they don’t break apart.
- Serve. Taste and add whatever you think is needed.
Notes
About the smoked fish. I have done this with salmon and white fish. Works for both. The link above is to a smoked salmon recipe but you could substitute another fish if you wish.
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