Smoked eel pate with dill pesto
5 servings
60 minutes
The recipe is taken from the book "Geography to Taste. Latvia" by Nika Ganich.
1
To make the pâté, soften the butter at room temperature. Place all ingredients (250 g skinless smoked eel fillet, 100 g butter, 150 g cream cheese like Philadelphia, 100 ml fish broth, 5 g table horseradish, 7 g Dijon mustard, 3 g salt, 5 ml lemon juice) in a blender and blend for 5 minutes until smooth.
- Smoked eel: 250 g
- Butter: 100 g
- Cream cheese (Philadelphia): 150 g
- Fish stock: 100 ml
- Prepared horseradish: 5 g
- Dijon mustard: 7 g
- Salt: 5 g
- Lemon juice: 10 ml
2
Pass through a fine sieve. Pour the finished pâté into molds (individual or communal) and refrigerate for 3 hours to set.
3
For the pesto, heat olive oil to 95 degrees. Place all ingredients (dill leaves without stems, 5 ml lemon juice, olive oil, 2 g salt, roasted pine nuts) in a blender and blend for 2 minutes.
- Dill: 50 g
- Lemon juice: 10 ml
- Olive oil: 30 ml
- Salt: 5 g
- Toasted pine nuts: 5 g
4
Serve the pâté with dill pesto and bread croutons.