{"id":2499,"date":"2015-04-01T17:30:27","date_gmt":"2015-04-01T17:30:27","guid":{"rendered":"http:\/\/www.yousaytomatocooking.com\/?post_type=recipe&p=2499"},"modified":"2022-11-20T17:34:08","modified_gmt":"2022-11-20T17:34:08","slug":"easy-smoked-fish-pate-with-melba-toast-perfect-for-portable-lunches-or-parties","status":"publish","type":"recipe","link":"https:\/\/cookwithgem.com\/recipe\/easy-smoked-fish-pate-with-melba-toast-perfect-for-portable-lunches-or-parties\/","title":{"rendered":"smoked salmon or smoked mackerel pate"},"content":{"rendered":"\n

Smoked salmon or smoked mackerel pate is such a great recipe to get under your belt. I make a scrumptious chicken liver p\u00e2t\u00e9<\/a> but when I fancy a change I make this smoked fish pate with salmon, trout or mackerel.<\/p>\n\n\n\n

I love the fact that most of the smoked salmon or smoked mackerel pate ingredients are things I have to hand all the time. So I can throw it together without much planning. I\u2019m sure I don\u2019t need to tell you the health benefits of oily fish, nor do I need to tell you how delicious salmon, cream cheese and pickles<\/a> are together on a bagel. I took that idea and refined it by adding a little more complexity to the flavour (but very little complexity to the technique) to come up with this recipe.<\/p>\n\n\n\n

Smoked salmon or smoked mackerel pate – for packed lunches and other occasions<\/h3>\n\n\n\n

This recipe is so easy and a regular for lunch<\/a> at our house. It is a delight to have a pot of this in the fridge and it will happily keep in the fridge for a week. My kids love it too. It has been great to have in their sandwiches (a good change from cheese or hummus) and I also stir some through hot pasta with peas and watercress or asparagus for a quick dinner.<\/p>\n\n\n\n

It makes a great make ahead starter or appetizer too  – in the main image you can see it on thinly sliced and toasted rye bread, topped with microgreens, picked radish and fried capers. Here are my pickled vegetables and crispy capers<\/a> recipes.<\/p>\n\n\n\n

Be fancy if you fancy<\/h3>\n\n\n\n

If you want to be very fancy, you can make a terrine by doubling (or tripling) the recipe below. Line a loaf pan with plastic wrap then place sheets of smoked salmon inside the wrap and spoon the p\u00e2t\u00e9 in. When the loaf pan is full, cover and pop in the fridge overnight.<\/p>\n\n\n\n

You can also make a gorgeous Thai flavoured version by replacing the lemon with lime juice and zest, switch the mustard\/horseradish to chilli and add a thumb of peeled fresh ginger and a handful of coriander (cilantro). A dash of Thai fish sauce works well too.<\/p>\n\n\n\n

\"smokedStore it<\/h3>\n\n\n\n

It will be fine in a jar in the fridge for 5 days. Or you can freeze it, be sure to freeze it in a narrow necked container to reduce exposure to air. Defrost it overnight in the fridge.<\/p>\n\n\n\n

Notes and substitutions<\/h3>\n\n\n\n