Parisian Cream For Smoked Fish Recipes

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CREAMY DILL SAUCE (FOR SMOKED OR POACHED FISH)



Creamy Dill Sauce (for Smoked or Poached Fish) image

I really like this sauce served with all kinds of smoked fish (salmon and trout immediately come to mind) - it really complements the richness of the fish, without masking the wonderful smoky flavour.

Provided by evelynathens

Categories     Sauces

Time 5m

Yield 1 cup

Number Of Ingredients 7

1 cup sour cream
3 tablespoons fresh dill
2 tablespoons Dijon mustard
1 tablespoon fresh lemon juice
1/2 teaspoon sugar (optional)
salt
fresh ground pepper

Steps:

  • Combine all the ingredients in a small bowl and stir to combine well; if using the sugar, stir a bit longer to ensure it dissolves.
  • Put into a pretty crock, top with a dill sprig, and serve alongside your favourite smoked or cold, poached fish.

Nutrition Facts : Calories 468, Fat 46.6, SaturatedFat 26.6, Cholesterol 119.6, Sodium 525.7, Carbohydrate 9.4, Fiber 1.1, Sugar 8.7, Protein 6.2

SMOKED FISH PATE



Smoked Fish Pate image

This is so easy and delicious! I usually use smoked salmon for personal tastes. From the "What Can I Bring Cookbook?" Chill time is 2 hours up to 48 hours and is not included in cook time.

Provided by SarahBeth

Categories     < 30 Mins

Time 20m

Yield 1 1/2 cups, 6 serving(s)

Number Of Ingredients 10

4 -6 ounces smoked fish fillet (salmon, trout or bluefish)
3 ounces cream cheese, at room temperature
1 1/2 tablespoons mayonnaise (more or less to your liking ( we like more)
1/4 cup finely chopped celery
1/4 cup chopped fresh parsley (plus more for garnish ( optional)
2 tablespoons finely chopped red onions
1 dash hot pepper sauce (Cholula, Franks etc use more to taste)
salt
fresh ground black pepper
capers (optional to garnish)

Steps:

  • Remove and discard any skin on the fish. Place the fish in a medium sized bowl and flake it with a fork. Add the cream cheese and 1 tablespoon of the mayo and stir until well blended , and the pate is a consitency of your liking (we like ours quite chunky -- almost requiring a spoon) adding more mayo or cream cheese as needed.
  • Fold in celery, 1/4 cup of parsley and the onion. Add the lemon juice and hot pepper sauce and season with salt and pepper to taste.
  • Spoon into serving dish, cover and chill until serving time (at least 1-2 horus up to 48 hours).
  • Remove and garnish with additional parsley and capers if using.
  • Servie with crackers or for a chunkier pate, use toast points.

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