I wrote about food labels and being a meat reducer the other day, so am not going to rehash my ponderings. I often make a speedy fish pate for lunch, simply mash up tinned or smoked fish with mayonnaise and yoghurt. Delish!
I created this vegan faux fish pâté for this month’s No Croutons Required, where the theme is sandwiches. The addition of smoked oil and dried seaweed add layers of flavours – and the resulting pâté has the flavour profile, without the fishiness of my usual concoctions.
Use whichever beans and pulses you have, mine was a mixture of adzuki and pinto beans. I tend to soak and cook dried beans, then free freeze them, far cheaper and less space consuming them buying tinned. The secret ingredient here is a spoon of the caper juice, which adds some brightness, if you are not a caper fan use a squeeze of lemon instead.
Recipe: Smoked (No) Fish Pâté
1 cup / ½ tinned beans – well rinsed
1 tsp smoked oil
few drops liquid smoke – or use more oil
1 tsp natural yoghurt or mayonnaise (dairy free if prefered)
Dash soy sauce
1 dsp capers in brine – roughly chopped
1 tsp caper or lemon juice
1 tsp dried seaweed flakes
Salt and pepper to taste
Place all the ingredients into a bowl and mash with a fork until well mixed, but still retaining some texture.
Serve as an open sandwich on hearty bread and garnish with a sprinkle of parsley.