Smoked Fish Pâté with Fennel & Focaccia

This elegant starter pairs a creamy smoked fish pâté with a light fennel salad and crisp focaccia. Fresh, smoky, and bright. Perfect to kick off a dinner party.

Ingredients (per 2 persons)

Smoked Fish Pâté

• 120 g smoked mackerel

• 40 g smoked trout

• 10 g capers

• 10 g mayonnaise

• 40 g crème fraîche

• 4 ml lemon juice

• 2 g fresh dill (plus extra for garnish)

• Salt and pepper, to taste

Fennel Salad

• 40 g fennel, finely sliced

• 10 ml vinegar

• 10 g sugar

• 10 ml olive oil

• 2 g finely chopped dill

Focaccia

• 2 - 4 slices focaccia (store-bought or homemade)(or substitute with another bread, toasted at 130°C for 20 minutes)

Method

1. Toast the bread – Lightly toast focaccia or bread in the oven at low heat (130°C for 20 minutes). Let it cool.

2. Make the fennel salad – Mix vinegar, sugar, olive oil, and dill until the sugar dissolves. Add thinly sliced fennel and marinate for at least 30 minutes.

3. Prepare the pâté – Flake the trout and mackerel, removing any bones. In a bowl, combine mayonnaise and crème fraîche until smooth. Add the fish, capers, dill, lemon juice, salt, and pepper. Mix until creamy but still slightly chunky.

4. Assemble – Drain the fennel. Mix some through the pâté for freshness. Serve as a tartare-style mound with toasted focaccia on the side. Garnish with extra dill.