Mike Lata's Smoked Fish Pâté
From Carrie Morey's Hot Little Suppers cookbook
Ingredients
- 4 ounces cream cheese, softened
- 2 ounces crème fraiche
- 1 small shallot, minced
- 1 tablespoon thinly sliced chives
- 8 ounces smoked mackerel, skin and bones removed
- ½ tablespoon freshly squeezed lemon juice, or to taste
- Sea salt, to taste
- Sea Salt Biscuit Crackers
For decades, I'd been on the lookout for an artisan cracker that could pair perfectly with our pimento cheese. Searching high and low, I never found the "perfect" cracker. It needed to be hearty enough to hold the creamy dip, but also perfectly crisp and salty.
When we launched our artisan biscuit cracker flavors in 2024 – sea salt, sharp cheddar, and everything seasoning – I knew we had created something special. I asked my friends in the culinary community to taste test them and share feedback.
Chef Mike Lata's Smoked Fish Pâté
I'd like to introduce you to my talented friend, Chef Mike Lata. Chef Lata is renowned for his Charleston restaurants, FIG and The Ordinary. He paired our artisan biscuit crackers with his Smoked Fish Pâté.
"This is a staple on the menu at The Ordinary, where we smoke all kinds of local fish. If you are not looking to smoke your own fish at home, it is easy to recreate this recipe with prepared smoked trout from your local gourmet grocery store."
Instructions
- Combine softened cream cheese and crème fraiche in a mixing bowl and stir until thoroughly combined.
- Fold in minced shallot and chives.
- Gently flake smoked fish into the mixture and fold to combine.
- Season to taste with lemon juice and salt.
- Serve with Callie's Hot Little Biscuit Sea Salt Biscuit Crackers