Ansjovis paté

Country: Sweden
Type: smörgåsbord

Ingredients

3 leaves gelatin, unflavoured (eg Dr. Oetker)

1 tin (at 125 gr) Swedish sprat fillets, e.g. Grebbestads by Abba (NOT Italian/Spanish/Portuguese anchovies)

3 eggs, hard boiled

100 ml crème fraiche

50 ml fresh chives or parsley, finely chopped

1-2 tbsp fresh dill, finely chopped

2 tsp mustard, light French, eg Dijon

1-2 tbsp brine from the tin of sprat fillets

100 ml whipping cream

Method

Soak gelatin in cold water for about 5 minutes.
Finely chop the sprat fillets, reserving the brine in the tin. Peel and finely chop the eggs.
Mix sprats, eggs, crème fraiche, chopped herbs, and mustard. Add sprat brine to taste.
Squeeze out and melt gelatin, eg in microwave, on low heat. Stir into sprat mixture.
Whip whipping cream and fold into sprat mixture.
Put mixture into a decorative bowl, and allow to set in the refrigerator for at least a couple of hours. Alternatively, rinse the inside of the bowl with cold water and line with plastic wrap, so that it can be plated once it is set.
Garnish and serve with additional fresh dill, lemon, and crisp bread.

Source: Svenska folkets 100 bästa recept ur Allt om Mat. s.l.: Bonniers Specialtidningsförlag AB and Bokförlaget Forum AB, 1998. p. 30
Translation: Laine Ruus, Oakville, 2012-12-18, rev. 2021-06-29.

	Ingredients
3 leaves	gelatin, unflavoured (eg Dr. Oetker)
1 tin (at 125 gr)	Swedish sprat fillets, e.g. Grebbestads by Abba (NOT Italian/Spanish/Portuguese anchovies)
3	eggs, hard boiled
100 ml	crème fraiche
50 ml	fresh chives or parsley, finely chopped
1-2 tbsp	fresh dill, finely chopped
2 tsp	mustard, light French, eg Dijon
1-2 tbsp	brine from the tin of sprat fillets
100 ml	whipping cream

	Method
	Soak gelatin in cold water for about 5 minutes. Finely chop the sprat fillets, reserving the brine in the tin. Peel and finely chop the eggs. Mix sprats, eggs, crème fraiche, chopped herbs, and mustard. Add sprat brine to taste. Squeeze out and melt gelatin, eg in microwave, on low heat. Stir into sprat mixture. Whip whipping cream and fold into sprat mixture. Put mixture into a decorative bowl, and allow to set in the refrigerator for at least a couple of hours. Alternatively, rinse the inside of the bowl with cold water and line with plastic wrap, so that it can be plated once it is set. Garnish and serve with additional fresh dill, lemon, and crisp bread.