Smørrebrød with Fish Pâté, Dill and Lemon Mayo

Name: Smørrebrød with Fish Pâté, Dill and Lemon Mayo
Prep time: 10 min
Total time: 1 h 5 min

December 23, 2019

Prep 10 min Total 1 hr 5 min

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

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.