SMOKED WHITEFISH PATE RECIPE RECIPES
MICHAEL SYMON'S SMOKED WHITEFISH PATE | RECIPE - RACHAEL ...
Chef Michael Symon shows you how to brine and smoke your own fish for this special holiday appetizer.
Provided by Michael Symon
Number Of Ingredients 20
Steps:
- In a large container, mix to fully combine 3 gallons ice-cold water, the brown sugar, and salt
- Add fish to the brine and refrigerate 4 hours
- Prepare and preheat your smoker to 250°F
- When temperature reaches 250°F and the smoke is running clear, remove fish from brine (discard brine), rinse fish with cold water, pat dry with paper towels, and place n the smoker
- Cook until fish reaches an internal temperature of 140°F, about 3 hours
- For best results, use a probe thermometer to continually monitor the fish’s temperature
- In a food processor, pulse mayonnaise, yogurt, scallions, mustard, paprika, and celery seeds to desired consistency
- Remove and discard skin from the smoked fish
- Using a pair of forks, shred fish into large flakes and add to the food processor
- Gently fold fish into the mayonnaise mixture to combine
- Use immediately or refrigerate in an airtight container for up to 1 week
- Serve with the pumpernickel bread, lemon wedges, caper berries, and celery leaves
SMOKED FISH PATE RECIPE | ALLRECIPES
Any smoked fish may be used: carp, whitefish, bluefish, mackerel, etc. Serve with an assortment of crackers and/or cocktail size sliced bread.
Provided by Lillian Julow
Categories Appetizers and Snacks Dips and Spreads Recipes Pate Recipes
Total Time 10 minutes
Prep Time 10 minutes
Yield 1 3/4 cups
Number Of Ingredients 4
Steps:
- Place the whitefish, mayonnaise, butter, and Worcestershire sauce into a food processor. Pulse until the mixture is smooth.
Nutrition Facts : Calories 37.5 calories, CarbohydrateContent 0.1 g, CholesterolContent 7.8 mg, FatContent 3.3 g, ProteinContent 1.9 g, SaturatedFatContent 1.3 g, SodiumContent 94.9 mg
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