I have a real soft spot for fish patés.
Whether these are smoked mackerel, smoked salmon or taramasalata there’s something about the richness of the taste combined with the lusciousness of the texture on a slice of rye bread or toast that is simply irresistible.
Recently I was lucky enough to be gifted with jars of home smoked salmon that I used to make the most delicious paté which was devoured hungrily over Christmas. I find that any homemade patés are so infinitely superior to the taste of shop bought offerings that I am always amazed that more people don’t make them.
So simple – fish, cream cheese or creme fraiche, seasoning, perhaps lemon juice, a smattering of paprika and you’re there. Keep it rough and textured, combined with just a fork, or process until smooth – your choice. Serve with rustic wedges of crusty bread, slivers of toast or dark, seeded rye. A simple and quick starter or a great snack.
My type of fishiness!