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.
- 2 tablespoons high quality olive oil
- 1 tablespoon lemon juice
- 1 tablespoon honey
- 1 teaspoon capers
- 1 teaspoon of caper brine
- 1 tablespoon chopped fresh tarragon
- 1 teaspoon white wine vinegar
- 6 ounces smoked fish
- 10 kalamata-style olives sliced into rings
These recipes were created in US Customary measurements and the conversion to metric is being done by calculations. They should be accurate, but it is possible there could be an error. If you find one, please let us know in the comments at the bottom of the page
- 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.