Provençal Smoked Fish Paté Recipe

Smoked fish paté? Think tuna salad from France on steroids. You can serve this like a dip for chips, a spread for crackers or toast points, make a sandwich with a tomato and melted cheese, plop it on top of a green salad, mix it with elbow pasta, rollups, serve accompanied by a platter of cured meats, and/or a cheese board…

Serve smoked fish with a crisp, high-acid, dry white wine. Chardonnay and Sauvignon Blanc-based wines such as French Chablis or white Burgundies (Chardonnay) or White Bordeaux or Pouilly Fume (both Sauvignon Blanc) are classics. Champagne is also a winner.

Provencal Smoked Fish Pate Recipe

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This delicious fish spread is perfect for any special occasion.

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Prep Time 20 minutes mins

Total Time 20 minutes mins

Servings: 4 servings

Course: Appetizer

Cuisine: French

Difficulty: Easy

Ingredients Method Notes

Makes

4 servings

Ingredients

  

1x2x3x?

• 2 tablespoons high quality olive oil
• 1 tablespoon lemon juice
• 1 tablespoon honey
• 1 teaspoon capers
• 1 teaspoon of caper brine
• 1 tablespoon chopped fresh tarragon
• 1 teaspoon white wine vinegar
• 6 ounces smoked fish
• 10 kalamata-style olives sliced into rings

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Method

 

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1. Prep. Mix together everything except the fish and the olives with a fork. Flake the fish and mix it in. Gently add the sliced olives so they don’t break apart.
2. Serve. Taste and add whatever you think is needed.

Notes

About the smoked fish. I have done this with salmon and white fish. Works for both. The link above is to a smoked salmon recipe but you could substitute another fish if you wish.

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