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Add Smoked Fish Pâté Recipe

Name: Lulu Bar & Restaurants Add Smoked Fish Pâté Recipe
Cook time: 45 min
Total time: 45 min
Yield: 8 servings
Cuisine: Mediterranean
Ingredients: 8 oz smoked fish (smoked trout, mackerel or salmon), skin and bones removed; 4 oz cream cheese, room temperature; 2 tbsp plain Greek yogurt (or sour cream); 1 tbsp unsalted butter, softened; 1 tbsp fresh lemon juice; 1 tsp lemon zest; 1 tsp Dijon mustard; 1 tbsp capers, drained and chopped; 1 tbsp shallot, finely minced; 1 tbsp fresh dill, finely chopped; 1 tbsp fresh chives, finely chopped; 3 drops hot sauce (optional); 0.25 tsp salt; 0.25 tsp freshly ground black pepper; 8 pieces flatbreads or lavash or pita, small rounds or sliced; 1 tbsp extra-virgin olive oil; 2 pieces lemon wedges; 2 tbsp extra dill or microgreens (for garnish)

Inspired by Lulu Bar & Restaurant

Time45m

Serves8

Make Add Smoked Fish Pâté Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Smoked Fish Pâté

8 oz smoked fish (smoked trout, mackerel or salmon), skin and bones removed

4 oz cream cheese, room temperature

2 tbsp plain Greek yogurt (or sour cream)

1 tbsp unsalted butter, softened

1 tbsp fresh lemon juice

1 tsp Lemon zest

1 tsp Dijon mustard

1 tbsp capers, drained and chopped

1 tbsp shallot, finely minced

1 tbsp fresh dill, finely chopped

1 tbsp fresh chives, finely chopped

3 drops hot sauce (optional)

1/4 tsp Celtic sea salt

1/4 tsp freshly ground black pepper

To Serve / Flat Breads

8 pieces flatbreads or lavash or pita, small rounds or sliced

1 tbsp extra-virgin olive oil

2 pieces lemon wedges

2 tbsp extra dill or microgreens (for garnish)

Method

Smoked Fish Pâté

Prepare fish

Check the smoked fish for bones and remove any skin. Break the fish into large flakes with your fingers or a fork and place in a medium bowl.

Soften and combine bases

In a separate bowl, beat the room-temperature cream cheese with the softened butter until smooth and spreadable. Stir in the Greek yogurt (or sour cream), lemon juice, lemon zest and Dijon mustard until fully combined.

Flake and fold

Add the flaked smoked fish to the cream cheese mixture. Using a fork, gently mash and fold the fish into the mixture until you have a coarse, spreadable texture. Leave some small flakes visible for texture.

Season and mix

Stir in the chopped capers, minced shallot, chopped dill and chives. Add the hot sauce if using, then season with the salt and freshly ground black pepper. Taste and adjust lemon, salt or hot sauce as needed.

Smooth or chunky finish (optional)

If you prefer a smoother pâté, pulse the mixture briefly in a food processor (2–3 short pulses) until desired consistency is reached. For a chunkier spread, do not process further.

Chill to meld flavors

Transfer the pâté to a serving bowl, cover, and chill in the refrigerator for at least 30 minutes (preferably 1 hour) to allow flavors to meld. The pâté can be made up to 24 hours ahead.

To Serve / Flat Breads

Prepare flatbreads

If using large flatbreads, cut into small rounds or slices. Lightly brush each flatbread piece with olive oil.

Toast or warm

Warm the flatbreads in a 350°F (175°C) oven for 5–7 minutes or toast quickly in a skillet over medium heat (about 1–2 minutes per side) until just golden and pliable. Alternatively, bake briefly until edges are crisp if you prefer chips.

Assemble

Spread about 1–1.5 tablespoons of the smoked fish pâté onto each warmed flatbread piece. Garnish with extra dill or microgreens and a light squeeze of lemon from the wedges.

Serve

Arrange the topped flatbreads on a platter and serve immediately. Leftover pâté keeps refrigerated in an airtight container for up to 3 days.