Smoked Fish Paté

This is nice, particularly on melba toast (I've included that here, too). If you feel like it, just for kicks, you can replace the sherry with Noilly Prat.

You won't find many fish recipes around here, mainly because it's banned from the house thanks to an violently anti-fish wife. (You've heard of a fishwife, right? Well, an anti-fishwife can never touch a fishwife or they'll explode in a cosmic outpouring of unimaginable violence. Anti-fishwives are what black holes are made of)

Why do so many Irish people dislike fish? Why can't so many Irish people swim? Or pronounce 'maths'? Answers on a postcard to...

Ingredients

• 200g smoked fish
• 200g butter
• 2 tbsp finely chopped capers
• 2 tbsp chopped parsley
• 1 tbsp dry sherry
• 1 tbsp lemon juice
• Cayenne pepper
• Freshly grated nutmeg

For the melba toast

• 10 slices white bread

Flake the fish using a fork, taking care to remove all bones and dark skin. Cream 175g of the butter and add the cayenne pepper. Beat the fish, capers, parsley, sherry and lemon juice into the butter. Season with salt, pepper and nutmeg. Spoon this mixture into a single souffle dish or into individual ramekins, and then top with 25g of melted butter before chilling.

To make the melba toast, lay the slices of bread under a hot grill, toast to a golden brown and then turn them to brown the other side. Remove the slices from the grill and cut them to remove the crust. Then, using a breadknife, cut through the white middle of each bread slice. Quarter these slices diagonally and then toast the white sides, taking care that the slices do not burn. Serve cold in a basket along with the paté and some butter.

 Create your own free wiki!HelpPublic, not yet premium Privacy Policy RSS