Three fish pâté is high on our list dishes, snacks dips and spreads, especially for summer period but not only.
It has been really hot lately and cooking isn’t really something that I fancy doing much when hot weather is around. Well of course I still do but I do prepare a lot of dishes like this. Not only that we still stay healthy but diminishes significantly the actual cooking making it ideal really for summer time.
For this reason lately we’ve been enjoying quite a few cold dishes like this three fish pâté or this superb yoghurt dip type of dish served also with plenty of crudities and plenty of refreshing salads. Summer generally comes with plenty of exciting dishes. If not much cooking is involved, doesn’t mean food has to be boring. Not at all……… Bring it on!!
A good old homemade salmon pâté with crudities or some flat bread it’s by far a family’s favourite.
Personally, (shhh!) I have a weakness for any kind of pâtés, duck, chicken or sometimes a lovely fois gras, but instead of buying I do make my own. For no other reasons other than homemade is best, it is far healthier but also super easy and quick to prepare. No fuss at all. I will come back with my chicken liver pâté recipe very soon.
Why salmon pate…?
Well, because, if you ask me it is probably the best option for a pâté due to its omega 3 fatty acids found in all oily fish, oils that are essential for a super healthy heart and us in general.
I have been making my own pâtés now for a long time and truthfully, this fulfills beautifully my cravings for a nice pâté whenever I fancy one and this recipe is such a healthy alternative to the classic ‘salmon pâté ’ that you can buy from the supermarkets. It is equally tasty if not even tastier, definitely healthier and what I like a lot too is the fact that you can adapt ingredients to your taste or whatever you have in hands.
It is always nice to know what is there that you are eating, right?
Lets get whizzing then, shall we?
Refreshing salmon pâté with crudities
- 250 g smoked salmon
- 1 tuna cans in brine
- 2 smoked mackerel fillet
- 2 tbsp mayonnaise
- 3 tbsp yoghurt Greek style
- 1 tbsp horseradish sauce
- 1/2 lemon - juice
- 1-2 clove(s) garlic crushed and chopped
- 1/2 tsp freshly ground pepper
- 1 pinch tarragon
- 50 g butter at room temperature optional
- 3 springs of fresh dill
- Place all ingredients in a food processor. Try and pick all fish bones or as much as possible from the mackerel fillet if you can but it is not a must.
- Give it all a good minute whizz and blend all until it forms a nice smooth paste.
- Take out into a serving bowl and enjoy.