WSJ Food & Drink
SMOKED FISH PÂTÉ. Served with pumpernickel toast points. A sleeve of saltines works well, too. Total Time: 10 minutes Makes: 3 cups Using your hands, shred 12 ounces smoked fish. (Wear gloves if you wish, or put the fish in a large Ziploc bag and shred the fish inside the bag). Transfer fish to a mixing bowl and combine with ½ cup crème fraîche, 1 cup cream cheese, 1 tablespoon lemon juice, 1 tablespoon minced shallots, 1 teaspoon chopped chives and Tabasco sauce to taste.
In the Kitchen of Restaurateurs Pim Techamuanvivit and David Kinch