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.

Danish Smoked Eel Pate (Danska rökt ålpaté)

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

  1. Remove the skin from the smoked eel fillets and flake the flesh into a bowl.
  2. Add the cream cheese, crème fraîche, shallot, lemon juice, and horseradish to the bowl with the eel.
  3. Season with salt and pepper, then mix everything together until well combined.
  4. Transfer the mixture to a food processor and blend until smooth.
  5. 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