Smørrebrød with Fish Pâté, Dill and Lemon Mayo

Fish pâté with dill and lemon mayo © kvalifood.com

Home-made fish pâté is a different thing from liver pâté, but at least as good on rye bread. It is mild and creamy and works well with a sharp lemon mayonnaise and fresh dill. Use a firm white fish such as cod, haddock or pollock as the base.

Fish pâté with dill and lemon mayo assembly © kvalifood.com
Fish pâté with dill and lemon mayo assembly © kvalifood.com

Ingredients

Yields 4 servings

Fish pâté

  • 400 g firm white fish (cod or pollock), skin and bones removed
  • 2 eggs
  • 1 dl cream
  • 1 tbsp lemon juice
  • 1 tsp salt
  • white pepper
  • 2 tbsp fresh dill, chopped

Lemon mayo

  • 4 tbsp mayonnaise
  • 1 tbsp lemon juice
  • 1 tsp finely grated lemon zest
  • salt

Assembly

  • 4 slices rye bread
  • butter, for the rye bread
  • fresh dill
  • thin lemon slices, to garnish

Directions

Fish pâté

Heat the oven to 320°F (160°C). Blend the fish to a smooth paste. Add the eggs, cream, lemon juice, salt, white pepper and dill and blend briefly until combined. Pour the mixture into a greased dish (about 0.5 litres) and place it in a bain-marie. Bake for 35–40 minutes until the pâté is set in the centre. Leave to cool completely before slicing.

Lemon mayo

Mix the mayonnaise, lemon juice and lemon zest together. Season with salt.

Assembly

Butter the rye bread. Lay slices of fish pâté on top, spread the lemon mayo alongside and garnish with fresh dill and lemon slices.