Danish Smoked Eel Pate (Danska rökt ålpaté)
Danska rökt ålpaté, or Danish Smoked Eel Pate, is a classic Nordic dish that combines the rich and smoky flavor of eel with creamy pate. This recipe is perfect for a special occasion or as a luxurious appetizer.
Ingredients
- 200g smoked eel fillets
- 100g cream cheese
- 2 tbsp crème fraîche
- 1 shallot, finely chopped
- 1 tbsp lemon juice
- 1 tsp horseradish
- Salt and pepper to taste
Instructions
- Remove the skin from the smoked eel fillets and flake the flesh into a bowl.
- Add the cream cheese, crème fraîche, shallot, lemon juice, and horseradish to the bowl with the eel.
- Season with salt and pepper, then mix everything together until well combined.
- Transfer the mixture to a food processor and blend until smooth.
- Transfer the pate to a serving dish, cover, and refrigerate for at least 1 hour before serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 10 minutes
- Total time:
- 30 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 150 per serving
- Protein
- 8g
- Carbohydrates
- 5g
- Fat
- 10g
Supplies
Serving dish Food processor
Tools
Knife Cutting board Bowl
Serving suggestions
Serve the Danish Smoked Eel Pate with toasted rye bread or crispbread, along with sliced cucumbers and radishes for a refreshing contrast.
Tips & tricks
For an extra smoky flavor, you can add a few drops of liquid smoke to the pate mixture.
Cost
$25