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Smoked Fish Board

Smoked Fish Board


After almost two decades living in New York City, I’m a huge smoked fish gal, especially for the holidays. So when I tasted Kings new smoked sea bass, from Ideal Fish in Connecticut (billed as the world’s purest fish), I was instantly on board.

To serve it in style, I wanted to create a simple but super inviting smoked fish board -- easy to pull together into a dramatic display for guests. The Smoked Sea Bass is lighter in both smoke and texture than the smoked salmon or sable you’re used to on your morning bagel, so for this I wanted to add a little bit of fat back in, creating a simple, chive-flecked Smoked Sea Bass Pate.Served alongside a whole filet, a tangy Tzatziki and Quick Pickled Cauliflower & Onions, plus perfectly toasted whole-grain sourdough (I like a Miche), you have an inviting brunch or easy afternoon spread.

Recipe by Sarah Copeland


Smoked Sea Bass Pate

8 ounces smoked Sea Bass, skin and bones removed
⅔ cup creme fraiche or 1/3 cup crème fraiche & 1/3 cup mayonnaise
1 tablespoon chopped fresh chives
1 to 2 teaspoons freshly grated horseradish (optional)
1 teaspoon finely grated lemon zest
1 tablespoon lemon juice
Black pepper
Sourdough Miche or baguette, toasted, or crackers, for serving


1 large thin-skinned cucumber or 3 Persian cucumbers
1 teaspoon kosher salt
1 cup plain Greek yogurt
1 large clove garlic, grated or minced
3 to 4 tablespoons lemon juice
2 tablespoons freshly chopped parsley
2 tablespoons chopped dill
Freshly ground pepper, to taste

Quick Pickled Cauliflower and Onions

2 cups apple cider vinegar
2 cups water
¼ cup sugar
1 Tablespoon kosher salt
2 cloves garlic, halved
1 cinnamon stick
1 bay leaf
1 teaspoon caraway, cumin or fennel seed
2 large red onions, thinly sliced (4 cups) OR ½ head cauliflower, cut into small florets, about 3 cups
1 tablespoon olive oil
2 tablespoons roughly chopped fresh parsley, (optional)


Smoked Sea Bass Pate

Use two forks to shred the fish into small pieces. Stir together with the creme fraiche, chives,
horseradish, lemon zest, juice and black pepper in a medium bowl. Refrigerate until ready to
serve, up to three days. Serve at room temperature, with toasted and buttered sourdough bread
or baguette, assorted crackers, and pickled vegetables.


Lightly peel the cucumber, leaving on a small amount of green skin. Grate into a medium bowl
and add the salt. Toss together and strain, at room temp, to draw out some moisture, about 10
minutes. Press out any excess liquid with a spoon.

Stir the cucumber, yogurt, garlic, lemon juice, parsley and dill together and season with black
pepper. Taste and adjust with more salt or pepper. Serve at room temperature.

Quick Pickled Cauliflower and Onions

Combine vinegar, water, sugar, salt, garlic, bay leaf, cinnamon and spices in a small pot and heat over medium heat until the sugar and salt is dissolved. Combine the cauliflower or onions (or a mixture) in a sterile jar with a tight-fitting lid, or plastic bag and pour the liquid over the top.

Let stand for at least 20 minutes, turning occasionally to make sure all sides are coated. Onion will be pickled within 20 to 30 minutes, the cauliflower will need up to 24 hours. Vegetables can be pickled and refrigerated up to 2 weeks in advance.

Just before serving, remove the vegetables from the liquid with a slotted spoon and serve on a
platter, drizzled with oil and herbs, or serve straight from the jar, with a long fork