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Grating some fresh horseradish over the pâté bumps up the taste even more.

Servings: 1 3/4 cup

Ready Time: 10 minutes

Wine Pairings: One big smorgasbord of appetizers could be suitably accompanied by a festive, dry sparkling wine. By all means keep it affordable, as in Italian Prosecco or Spanish cava. For an especially festive twist, turn that wine into a champagne cocktail by first dropping a sugar cube into the flute, soaking it with two or three dashes of cocktail bitters such as Angostura and adding a half-ounce of brandy. Then top up with sparkling wine. If serving just the smoked fish pâté, try riesling, either dry or off-dry. - Beppi Crosariol

Ingredients

250 g (8 oz) smoked white fish or trout

2 tbsp horseradish with juice

1 tbsp white wine vinegar

1/4 cup mayonnaise

2 tbsp sour cream

1 tbsp chopped parsley

Method

Combine all the ingredients in a food processor. Pulse until smooth, but not puréed. Serve with crackers or crostini.

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