Entree: Antarctica – National Cuisine – Emperor Penguin Pâté (Rich savory pâté-style spread traditionally named for the emperor penguin, rendered here as a conservation-friendly smoked-fish pâté)
Serving Size: 4
Approximate Time
Prep
15 min
Cook
0 min
Additional
2 hrs
Total
2 hrs 15 min
Ingredients
- 1 lb (454 g) smoked trout or smoked salmon fillets, skinned and flaked
- 8 oz (225 g) unsalted butter, softened
- 4 oz (115 g) cream cheese, softened
- 3 tbsp (45 ml) heavy cream
- 2 tbsp (30 ml) brandy or dry sherry
- 2 tbsp (30 ml) lemon juice
- 2 tbsp (30 ml) capers, drained and chopped
- 2 tbsp (8 g) fresh parsley, finely chopped
- 1 tbsp (3 g) fresh dill, chopped
- 2 small shallots, finely minced (about 2 oz / 60 g)
- 1 tsp (5 g) Dijon mustard
- 1/2 tsp (2.5 g) ground white pepper
- 1/2 tsp (2.5 g) sea salt, or to taste
- 1 tbsp (15 ml) olive oil (for sautéing shallots)
- 4 slices crusty bread or crackers, for serving (optional)
Instructions
1. Heat the olive oil in a small skillet over medium heat. Add the minced shallots and sauté until soft and translucent, about 3–4 minutes. Remove from heat and let cool slightly.
2. In a food processor combine the flaked smoked fish, softened butter, cream cheese, heavy cream, brandy, lemon juice, capers, Dijon mustard, parsley, dill, sautéed shallots, white pepper, and sea salt. Pulse until smooth but still retaining a bit of texture, scraping down the sides as needed.
3. Taste and adjust seasoning with additional lemon juice or salt if necessary. If mixture is too loose, chill for 15–20 minutes and pulse once more to firm the texture.
4. Spoon the pâté into a small terrine or serving bowl, smoothing the top. Cover tightly with plastic wrap and refrigerate for at least 2 hours, preferably overnight, to allow flavors to meld and the pâté to firm.
5. When ready to serve, bring the pâté out of the refrigerator about 15 minutes before plating. Serve chilled or at cool room temperature with slices of crusty bread, crackers, pickled vegetables, or a bright salad of mixed greens.
