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Smoked-Fish Pâte Canapes

3/4 lb Smoked fish- cod or trout; boneless & skinless
1/4 lb Butter; softened
1/4 lb Cream cheese; softened
3 tb Fresh dill
1 tb Horseradish
2 tb Sour cream
Fresh ground black pepper
1 tb Lemon juice
2 Cucumbers or 1 cucumber and 1/2 loaf rye bread
12 Radishes
Dill; for garnish

PREPARATION: For the pâté, chop scallions. Combine the trout, butter, and cream cheese in the bowl of a food processor and process for a few seconds. Add the scallions, dill, and horseradish and process until just smooth with bits of herbs still visible. Briefly pulse in sour cream. Season with salt, pepper, and 1 tablespoon lemon juice. Refrigerate for at least 4 hours.

Pâté can be made a few days ahead. Slice cucumbers into 3/16-inch-thick rounds. Cut radishes into paper-thin slices. Fill a pastry bag fitted with a 1/2-inch star tip with pâté. Pipe generous rosettes on top of each cucumber slice. Garnish with radish slices and dill.

As an alternative, toast bread and cut into ovals with a pastry cutter or into rectangles or squares with a knife. Pipe pâté onto bread and garnish with radishes and fresh dill. Put in jelly roll pans or baking pans, cover well, and refrigerate.

Canapés can be made a few hours ahead.

SERVING: Bring back to room temperature, arrange on platters, and serve.

Serves: 20 to 30

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