Smoked Whitefish & Nori Pate
This Smoked Whitefish & Nori Pate makes the perfect appetizer, feel free to try different kinds of smoked fish...
½ pound smoked whitefish
2 sheets toasted nori (each roughly 8?x8?), divided
¾ cup (1½ sticks) unsalted butter, at room temperature, vut into tablespoon-size pieces
½ cup crème fraîche
1 tablespoon freshly squeezed lemon juice
½ teaspoon freshly ground black pepper
1 cup Smoked Salmon Tartare or 1 ounce caviar (recipe for the Tartare shortly!)
1 to 2 tablespoons mild flavored olive oil
Carefully remove and discard all the skin and bones from the whitefish and put the fish in the bowl of a food processor fitted with a steel blade.
Reserve half a sheet of nori for topping the pate. Tear the other sheets into pieces, add them to the processor bowl, and pule until the ingredients are well mixed.
Add the butter, creme fraiche, lemon juice, and pepper to the processor bowl. Puree the mixture until smooth and taste for seasoning. Add more lemon juice and pepper if desired.
Scrape the puree into a metal or ceramic bowl at least 2 inches deep and large enough to hold the mixture. Cover the bowl with plastic wrap and refrigerate for at least 24 hours to allow the flavors to ripen.
Unmold the pâté by placing the bowl in a pan of warm water for at least 5 minutes, or until you can easily run a knife around he outside edge of the pâté to loosen it. Place a serving bowl upside down on top the bowl, then invert. Remove the bowl, and with a spatula, smooth the top and side of the pâté.
** note ** For the version in the photos above, I shaped the pâté with cylindrical molds on a small plate. To remove the molds, I just let the pâté sit on the countertop to “warm up,” ran a knife around the edge, then very carefully pulled the cylinders up and off.
Roll the reserved half sheet of nori into a tight scroll and cut with scissors into very thin strips. Scatter the strips, which will be in little curls over and around the pâté.
Return the pâté to the refrigerator. If storing for more than an hour, tent it lightly with plastic wrap, being careful not to disturb the nori strips. About 30 minutes before serving, remove the pate from the refrigerator, top with Smoked Salmon Tartare, drizzle with olive oil, and serve with rice crackers.