Creamy Fish Pâté with Juniper and Bay

Thermomix recipe: Creamy Fish Pâté with Juniper and Bay. Ready in 40 minutes. Serves 4. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

• 80 g onion, quartered
• 20 g olive oil
• 500 g water
• 2 bay leaves
• 5-6 juniper berries, lightly crushed
• 400 g white fish fillets (e.g., cod, haddock, hake), skinless and boneless
• 1/2 tsp salt (for fish)
• 1/4 tsp black pepper (for fish)
• 150 g full-fat cream cheese
• 15 g lemon juice (approx. 1/2 lemon)
• 15 g fresh dill, chopped
• 1/2 tsp salt (for pâté)
• 1/4 tsp black pepper (for pâté)

Instructions

1. Place onion in the mixing bowl. Chop 5 sec / Speed 5. Scrape down sides of bowl.
2. Add olive oil to the mixing bowl. Sauté 5 min / 120°C / Speed 1. Scrape down sides of bowl.
3. Add water, bay leaves, and juniper berries to the mixing bowl. Place fish fillets in the Varoma dish, season lightly with 1/2 tsp salt and 1/4 tsp black pepper.
4. Place the Varoma on top of the mixing bowl. Steam 15-20 min / Varoma / Speed 2, or until fish is cooked through and flakes easily. Cooking time will depend on the thickness of the fish.
5. Carefully remove the Varoma. Discard the steaming liquid, bay leaves, and juniper berries from the mixing bowl. Briefly rinse and dry the mixing bowl.
6. Transfer the cooked fish from the Varoma dish to the clean mixing bowl. Add cream cheese, lemon juice, chopped fresh dill, 1/2 tsp salt, and 1/4 tsp black pepper.
7. Blend 15-20 sec / Speed 7, or until the pâté reaches your desired smooth consistency. Scrape down sides of bowl and blend for a few more seconds if needed.
8. Transfer the fish pâté to a serving dish or ramekins. Cover and chill in the refrigerator for at least 1 hour before serving to allow flavours to meld and the pâté to firm up.

View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.