Along the Grapevine


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Fish Pate with Toasted Almonds

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The only local fish I have been able to acquire has been walleye, sometimes called pickerel, which is why all my fish recipes so far have been on this one particular species. It is a freshwater fish, very versatile, with a mild flavour. That is why whenever a kind fisherman offers me some of his catch, I gladly accept it and try and create a new recipe to do it justice. Since I have been making pates and potted meats lately, I decided to try a fish pate – something I could use for quick meals and for serving guests on short notice. It is also a perfect party recipe to bring to the fiftieth Fiesta Friday event. DSC01615

Most fish pates call for smoked fish. I have yet to take up smoking, although a smoker is on my wish list. For the time being, I did add a few drops of liquid smoke, but the recipe does not require it – just an afterthought for those of us who like the flavour. I did find a recipe which resembled what I had in mind to start with, except with toasted almond slivers added which seemed a good idea in terms both of flavour and augmenting the quantity of the final product. Here is the recipe I referred to for fresh trout and almond pate. DSC01616

And here is my own recipe I used combining my own idea and the toasted almonds.

Fish Pate with Toasted Almonds

Ingredients

1 lb walleye

1/2 cup slivered almonds

3 Tbsp unsalted butter

juice of one lemon

1/2 cup sour cream

1 Tbsp each of fresh dill and parsley

salt and pepper to taste

a few drops of liquid smoke to taste (optional)

Method

Poach the fish in a little water in a 350 degree oven until the fish is cooked right through. While this is cooking, brown the almond slices in a skillet with 2 Tbsp of the butter. Set aside. Once the fish is cooked, remove from the oven, pour off any liquid (and keep for some other use), cool and remove any skin and bones. Put the fish in a food processor along with the remaining Tbsp of butter, the toasted almonds in butter and all the other ingredients. Process until it everything is evenly blended. Pour into a serving dish and/or in jars to be frozen for later use. Serve at room temperature on crusty bread, crackers or with salad.

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Related articles:  https://alongthegrapevine.wordpress.com/2014/03/07/pickerel-in-grape-leaves-with-mushroom-zaatar-sauce/