These two easy Portuguese fish pâté recipes are loaded with flavour and are fantastic for entertaining. They can be made ahead of time and frozen, then used as an appetizer or part of a charcuterie platter. They can also be used as a comforting spread on crackers or warm toast on a Sunday morning. The sardine pâté is a great way to get more omega-3 rich oily fish into your diet.
I bet you didn’t know that in just two minutes you can turn a simple can of sardines or tuna into a delicious umami appetizer.
When I heard that this month’s Eat the World Challenge would take us to Portugal, I immediately thought of our wonderful trip there last year. These are some memories of the busy city of Porto, where I bought the tablecloth in the picture above at a street market and where rabelo boats bob in the river next to the cafés on the quay. In Porto’s winding streets, tall buildings covered in brightly colored tiles beckon you, and platters of tender octopus tempt your taste buds and nose. The air smells of a time when this seaport was full of salty sailors, loaded port barrels
A few hours’ drive inland, we spent a few days in the stunningly beautiful Douro Valley, which is famous for making wine in Portugal.
Everywhere we ate, a small tray would be brought to us as soon as we sat down. It was one of the nicest touches. It usually had a small crock of a tasty paste, a few slices of buttery fresh bread, a small bowl of olives, and maybe a few other tasty treats thrown on top. We quickly learned that you did have to pay for it when the bill came, but it was still a nice touch. And a class of chilled vino verde, a fresh, green Portuguese wine with a slight bubble and low alcohol, went really well with it all. It was perfect for a hot, sunny lunch under an umbrella.
The pastes on those plates looked like some kind of seafood, but I didn’t know what they were until I got home and looked it up. Then when I found out how easy they are to make . well.
There’s no better time than now to start eating more fish, preferably oily fish that is high in omega-3 fatty acids. Sardines are a great way to get those healthy fats without giving up taste. And if you don’t have any guests coming over right away, I promise you that a piece of warm toast with a thick layer of fish pâté melting into it is as good as it gets. It’s amazing how much flavor is packed into something so simple. And if you’re worried about the fishy taste, don’t be; it’s completely changed, like magic. Theres just a rich flavour that melds perfectly with the warm crunchy bread).
Fish pâté is a smooth, savory spread made from chopped or puréed fish, seafood, or sometimes vegetables It has a rich, creamy texture thanks to the addition of ingredients like cream cheese, butter, sour cream or mayonnaise Fish pâtés can be served chilled, at room temperature, or even warm. They make an elegant appetizer when paired with crackers, bread or vegetable crudités. But what exactly is fish pâté made of?
Here is a complete guide to the main ingredients and recipes for making your own fish pâté at home.
The Main Ingredients in Fish Pâté
Fish pâté starts with a base of seafood but also relies on dairy seasonings and binders to achieve the right creamy texture and flavor. Here are the key ingredients
Fish or Seafood – Smoked fish like salmon, trout or mackerel are commonly used. Canned tuna, crab, shrimp and shellfish also work well. Use coarsely chopped or flaked seafood.
Dairy – Sour cream, cream cheese, ricotta or mayonnaise help make the pâté smooth and rich. Butter or cream can also be used.
Eggs – Beaten eggs act as a binder and add richness.
Herbs and Spices – Onion, shallots, garlic, lemon, parsley, dill and cayenne pepper are commonly used seasonings.
Texture Enhancers – Breadcrumbs or cracker crumbs can be used to slightly thicken the pâté.
Acids – Lemon juice, vinegar or wine add bright flavor.
Salt and Pepper – Season to taste to balance flavors.
Easy Fish Pâté Recipes to Make at Home
Fish pâté is surprisingly easy to make at home. Here are some classic recipes:
Smoked Salmon Pâté
- 1 pound smoked salmon, chopped
- 8 ounces cream cheese, softened
- 1⁄4 cup sour cream
- 2 tablespoons lemon juice
- 2 tablespoons fresh dill, chopped
- Salt and pepper to taste
Purée ingredients in a food processor until smooth. Chill before serving.
Tuna Fish Pâté
- 2 (5 ounce) cans tuna, drained
- 4 ounces cream cheese, softened
- 1⁄4 cup mayonnaise
- 1 small shallot, minced
- 1 teaspoon lemon zest
- 2 teaspoons lemon juice
- 1⁄4 teaspoon cayenne pepper
- 2 tablespoons fresh parsley, chopped
- Salt and pepper to taste
Pulse ingredients in a food processor until combined but still chunky. Chill before serving.
Crab Pâté
- 1 pound lump crabmeat, picked over
- 8 ounces cream cheese, softened
- 6 ounces sour cream
- Juice of 1 lemon
- 1⁄4 cup mixed fresh herbs like dill, chives, tarragon
- Hot sauce to taste
- Salt and pepper to taste
Gently fold ingredients together, being careful not to break up the crabmeat too much. Chill before serving.
Serving Suggestions for Fish Pâté
Fish pâté can be served chilled right from the fridge, or let come closer to room temperature for spreading onto crackers and bread. Here are some tasty ways to serve fish pâté:
- On toasted or grilled baguette slices, crostini or pita chips
- With crackers, flatbreads or gluten-free crackers
- Scooped onto cucumber slices or baby carrots
- Stuffed into cherry tomatoes or pepper rings
- As a dip with homemade potato or tortilla chips
- On endive leaves, lettuce cups or celery sticks
- Spread onto open-faced sandwiches or bruschetta
- As a filling in puff pastry appetizers or deviled eggs
- Dolloped onto avocado toast or ricotta toast
Pair with pickles, olives, roasted peppers and other acidic ingredients to cut the richness. Sparkling wine, white wine or beer make excellent pairings.
Storing and Freezing Fish Pâté
Fish pâté can be stored for up to a week refrigerated in an airtight container. The flavors will continue to meld and improve. To freeze, let chill completely then transfer into freezer-safe containers leaving 1⁄2 inch headspace. Freeze up to 3 months. Thaw overnight in fridge before serving.
##Troubleshooting Fish Pâté
Problem: Pâté tastes bland
Solution: Add more salt, citrus juice or cayenne pepper. Boost flavors with herbs.
Problem: Pâté is runny or thin
Solution: Add another egg yolk or more cream cheese as binder. Stir in some panko breadcrumbs.
Problem: Pâté is grainy
Solution: Purée mixture longer or add more dairy for smoothness. Strain if needed.
Problem: Pâté won’t set up
Solution: Be sure to chill completely, ideally overnight, to allow it to set.
Make Your Own Gourmet Fish Pâté
Fish pâté is an elegant and approachable spread that comes together quickly with just a few key ingredients. Whether you prefer recipes with smoked salmon, crab meat or tuna, you can easily make restaurant-quality pâté at home. Adjust the textures and flavors to suit your tastes. Served with crackers, bread or crudités, homemade fish pâté makes an impressive appetizer for your next dinner party or potluck.
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Got a Minute? Let’s Whip up our Fish Pâté!
Here are the things you’ll need to make both types of pâté: one with sardines and one with tuna.
(Oops, I just realized I forgot to include the butter in the picture. Kind of like there are two sticks of butter hidden among these ingredients.) ).
Put everything in a food processor or a bowl and use a stick blender to blend it together.
In a few seconds youve got this smooth buttery paste loaded with umami flavour.
Pack it into a crock, and serve it with fresh bread and olives for a truly Portuguese treat.
Not if I’m around, though. If you have any extra fish pâté, you can put it in a smaller container and freeze it for a rainy day.
Or, put it on a square of parchment paper or plastic food wrap, roll it up, and twist the ends together. Put the log in a freezer bag and freeze it. That way, you can cut off what you need from the frozen log and keep the rest frozen. This makes it easy to spread some on your toast in the morning.
Now isnt that handy? Youre ready for entertaining any time. Once the fish pâté logs are at room temperature, you can use them to make a rich buttery spread for bread or crackers.
A table under an umbrella next to the Douro River lets you pretend you’re in Porto while you sip a glass of vino verde and watch the rabelos bob next to the quay.
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Note: *The bread in these photos is Gluten-Free Deli Style Sourdough Bread by Schär – really quite delicious.