Our Rockfish Escabéche is super tender and flakey so it lends itself really well to making a pâté. This is a great way to stretch the contents of your can as well. It’s a perfect dish for your next happy hour and we can guarantee that almost no one who tries it has had any rockfish pâté before! This is also more of a technique than a recipe so please feel free to substitute, add, or subtract any ingredients that you like! We looked to amplify and compliment some of the flavors in the escabéche without overwhelming the delicate fish. So, if you don’t have these ingredients, try and look for something with a little acidity and some herbs to round out the dish. Some vinegary hot sauce would be a great addition, so would some pickle brine, and you could totally add some tarragon or dill! If you don’t have radishes, thinly sliced celery would be awesome too. We just wanted something with a nice crunch to prop up the texture of the pâté.

Serves 2

Ingredients

1 tin Wildfish Rockfish Escabéche

Pinch of ground fennel seed

Zest of quarter of a lemon

1 tbsp chopped capers

1 tbsp chopped pickled red onions

1 tsp chopped fresh parsley

3 tbsp Kewpie Mayo

Kosher salt and freshly cracked black pepper

A few slices of crusty toasted bread

Thinly sliced radishes

Technique

Remove fish from escabéche. Save leftover escabéche.

Add your ground fennel seed, lemon zest, chopped capers, chopped pickled red onions, parsley, and mayo and mix. We like to lightly mix so that there is still some nice texture to the fish. Season to taste with salt and pepper.

Top your toasted bread with some thinly sliced radishes, some of your pâté, and then hit it with some flakey salt (we love our Alder Smoked Salt for this!).

With any leftover bread, sop up the reserved escabéche sauce.