A vegan faux smoked fish pate – quick, easy and sure to satisfy
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!
This vegan faux fish pâté has 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.
- 1 ½ cup 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 tsp 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.