This is a quickly made fish pâté (15 seconds in a food processor) for a light but filling meal; it is made of smoked mackerel, avocado, lime juice, cilantro, diced green apple and seasonings.
This recipe would taste fine with any kind of smoked fish (trout would be a good choice).
Recipe adapted from SaveurPassion.
INGREDIENTS:
- 200 g (about 7 ounces) of smoked mackerel (1 package)
- 1 avocado
- 3 Tablespoons of fresh lime juice
- 1/2 green apple, diced
- 1/4 cup of chopped fresh cilantro
- Seasonings: 1/2 teaspoon curry, 1 teaspoon soy sauce (low sodium)
METHOD:
- Remove the skin from the mackerel. Place in the bowl of a food processor. Add the avocado in big chunks, the lime juice, curry, soy sauce, cilantro. Pulse until the mixture is smooth but still has texture. Add the diced apples and pulse to mix for 2 seconds or so. Taste and adjust seasonings. Serve with pita triangles toasted in a 275F oven for 15 minutes.
30 Comments
How splendid, Joumana! I never thought of adding apple to a dish like this, but those tart juicy bits would be delicious.
Hope you have a great weekend!
A gorgeous spread! Very original.
Cheers,
Rosa
Oh Joumana I had been wondering about avocado butter for long time but wasn’t sure what to pair it with. Looks like you read my mind this is perfect. I love fish and avocado, yum!!!
Oh my goodness! Marvelous and what a FANTASTIC take on guacamole – I love it and I must try this as soon as I get the stuff on my next grocery shop.
Thanks Joumana – You will forever be one of my fave foodie friends and fellow blogger
chow! Devaki @ weavethousandflavors
This sounds fabulous. I love this sort of food. Never had a pate quite like this one though. I’ve got most everything on hand right now, I think I’ll make it for dinner tonight. I’ve got some tinned sardines in the cupboard I’ve been wanting to do something with. Just need an apple.
Very creative. No doubt the fish pate is very flavorful.
As always, another great recipe.
Velva
I’m saving this for a summer dinner on the deck! This looks amazing!!!
I love, love, love the flavors you used in here! Positively delicious!
Wow! That sounds delicious. A very different combination of ingredients for me … but quite delicious!
This dip looks fabulous!!
I can have this pate with some toasted bread rite now..
Un mélange de saveurs des plus tentants. J’en prends note.
Bon week-end et à très bientôt.
chouette couleur qui annonce le printemps ; comment ça va à Beyrouth? ça bouge ?!
il doit y avoir une drole d’ambiance…
Bizz
Pierre
Brilliant. I will continue to find tasty things and stamp the Dr. approved if continue to make incredible dishes like this to consume them! I love the avocado and smoked fish dip. SMoked fish is an incredible taste sensation and you, once again, have inspired!
Thanks!!
DOc
sounds delicious…
Joumana, I see you’ve found another use for the beloved avocado and while I don’t have smoked mackerel, I do have smoked eel for the sushi I never made, so I believe I have a perfectly acceptable substitution.
Yes, I think pita bread is the best choice to serve this beautiful dip. I love the flavors you used.
This pate’ sounds delicious, and has all the best qualities of my loved ingredients. Luscious green color is packed with goodness of avocado, the lemon juice adds a nice hint of acid to the fish. Your guests won’t have to worry about their waistline while they indulge.
This is lovely pâté! I love all the fresh and bright flavors combined with the salty mackerel. I have been craving smoked fish/salmon for a few days right now, you were on the same wavelength as me.
Wonderful recipe! My husband and I both enjoy smoked fish of just about any kind. What a creative dish!
This is great. I need to eat more fish for my rheumatoid arthritis.
This sounds delicious. I like using smoked Goldeye. It is a local favourite in Manitoba – next province east. I love smoked Goldeye.
What a wonderful blend of ingredients, Joumana. Pâté hasn’t been on my menu for such a long time. I will be saving yours for future use.
Thank you so much for sharing…
Smoked mackerel and apple, with a bit of lemon juice and bitter salad leaves, is one of my favourite lunches. I love the idea of turning it into a pate. Thanks!
I want to do this. I readily have smoked trout available and then the avocado, curry and lime certainly give it some zest. Noted.
Between the “quick” and that fabulous list of ingredients this has my name written all over it. Perfect!
Oh ça doit être tellement bon ça, avec le crémeux de l’avocat et le goût de fumé du poisson… je suis sûre que c’est délicieux !!
Joumana, I think this works on a lot of levels: novel taste combinations, extremely quick, and healthy–plus ecologically responsible, since mackerel aren’t endangered and are not predator fish. I just have to remember to add the ingredients to my shopping list this weekend…
Off-topic–but how amazing is the youth/democracy revolution in Egypt? I can’t stop reading every article I can get my hands on (or that I can click to!)…Referring to fears of the power/takeover of the Muslim Brotherhood, I read somewhere that “…the young accomplished in 18 days what the Brotherhood could not achieve in 80 years.”
What fabulous flavors you’ve got going on here! I love the twist you’ve made with avocado and the bit of sweetness from the apple. I imagine this would be delicious with smoked salmon too. Definitely keeping this on my list to try! Thanks for sharing
Pourquoi je n’ y ai pas penser, cette association très originale et colorée et devrait faire son effet dans une soirée apéritive. Comme je te l’ avais déjà écris ton blog est plein de jolies surprises dont celle ci fait partie. bisous et bon dimanche