This creamy seafood salad combines the rich flavors of smoked fish with tangy cream cheese, a touch of shallot jelly, and fresh chives. It’s perfect as a savory spread that works well across various IDDSI levels, especially when served with a softened, pregelled croissant to enhance safety and enjoyment. The lemon juice adds brightness, balancing the pâté’s richness, while the shallot jelly brings a slight sweetness that pairs beautifully with the smoky fish.
Ingredients
Equipment
Method
- Start by finely slicing 1 cup of shallots and gently sautéing them in a small saucepan with 1 tablespoon of butter or olive oil over medium-low heat until they’re soft and translucent, about 5-7 minutes.
- Add 1 cup of sugar, 1/2 cup of apple cider vinegar, and 1/2 cup of water, stirring to dissolve the sugar. Bring the mixture to a gentle simmer, then add a small drizzle of an infused oil such as rosemary or thyme oil for a subtle herbal note. The infused oil provides the same aromatic depth as fresh herbs but keeps the jelly smooth and adaptable for different IDDSI levels.
- Reduce the heat to low and cook for 20-30 minutes until the mixture thickens to a jammy consistency.
- For an ultra-smooth finish, strain the mixture or blend briefly once it cools. Transfer to sterilized jars and let cool completely; the jelly will continue to set, becoming a versatile, sweet, and tangy condiment that pairs beautifully with creamy spreads, cheeses, and savory dishes.
- In a bowl, combine the kipper snacks (or smoked trout) with softened cream cheese and lemon juice. Mix until smooth and well blended. Use a fork or a food processor for an extra-smooth consistency if needed. Stir in the finely chopped chives and season with salt and pepper to taste.
- Lightly toast or warm the croissant, then cut into bite-sized cubes. Place the cubes in a shallow dish and pour a small amount of water or broth over them, allowing the liquid to soak in for 5-10 minutes. The croissant should be softened yet hold its shape.
- Spoon the fish pâté onto a plate or in a serving bowl. Top with a small dollop of shallot jelly, or serve it on the side for a touch of sweetness. Serve the pregelled croissant cubes alongside for dipping.
Notes
IDDSI Texture Modifications:
- Puree 4 (PU4): Blend the pâté in a food processor until completely smooth. Adjust with a small amount of lemon juice or water if necessary to achieve the desired consistency. Blend the shallot jelly to ensure a smooth texture if it contains any pieces.
- Minced & Moist 5 (MM5): The spread tests as a minced moist as written. Finely chop the shallot jelly if it has pieces. Cube the croissant to no larger than 4mm and moisten, ensuring each piece is moist and easy to mash with minimal pressure.
- Soft & Bite-sized 6 (SB6): The spread fits this level. Cube the croissant into 15mm cubes and moisten to make easy to chew.
- Easy to Chew 7 (EC7): Same as the Soft & Bite-Sized instructions.
- Protein: To increase, use more smoked fish or a higher-protein fish like mackerel, add a spoonful of plain greek yogurt or cottage cheese to the spread.
- Fats: To increase, add olive oil or mayo to the pâté for a smoother texture and extra richness, use full-fat cream cheese, or drizzle oil over croissant. To reduce, use light cream cheese or substitute with part-skim ricotta or greek yogurt.
- Carbs: To reduce, skip the jelly, swap out bread for vegetables.
- Gluten-free: Serve as a dip with vegetables, rice crackers, or gluten free bread.
- Dairy-free/Vegan: Swap for a dairy free cream cheese and replace fish with chickpeas + liquid smoke.
- Skip homemade jelly and use store-bought onion jam or shallot spread.
Leave a Reply