Mussel and Tuna Pâté Spread with Cream Cheese
Blend canned mussels, tuna and cream cheese into a smooth pâté in 10 minutes. A make-ahead Christmas spread for crackers, after 1 hour of chilling.
I love canned seafood, and I think good tinned mussels and tuna deserve more credit. In this pâté they become a smooth, smoky spread with hardly any work. I like to put it on the table with crackers and let everybody help themselves.
Saúl’s Tip
Chill the pâté for at least an hour before serving. It firms up, the flavors blend, and it spreads on crackers instead of sliding off.
Tips for Success
- Drain the tuna well, or the pâté will be loose.
- Keep a bit of the mussel sauce for flavor, but not more than a tablespoon.
- Pulse in short bursts so you stay in control of the texture.
- Taste before salting. Canned fish is already salty.
Make-Ahead and Storage
Make it up to 3 days ahead and keep it covered in the refrigerator. Freeze in small containers for up to 2 months and thaw overnight in the refrigerator. Stir it before serving.
Variations
- Mash by hand with a fork for a chunkier spread.
- Add a pinch of smoked paprika or a few capers.
- Pipe it into mini cucumber cups or endive leaves for neat finger food.
Mussel and Tuna Pâté Spread with Cream Cheese
Ingredients
Instructions
- Take the cream cheese out of the refrigerator 20 minutes ahead so it softens and blends smoothly.
- Drain the tuna well and flake it with a fork into the bowl of a food processor.
- Add the cream cheese to the processor.
- Lift the mussels out of the can with a fork. Do not drain them completely, since a little of the sauce adds flavor. Add them to the processor.
- Add the white pepper and lemon juice.
- Pulse 15 to 20 times, scraping down the sides once, until the mixture looks smooth. For a rustic texture, pulse only 8 to 10 times.
- Taste it. Add salt only if needed, since canned fish is already salty.
- Spoon the pâté into a small bowl or jar and press plastic wrap against the surface.
- Refrigerate at least 1 hour, so it firms up and the flavors blend.
- Sprinkle with chives and serve cold with crackers, toast or cucumber rounds.
Frequently Asked Questions
How long does homemade fish pâté keep?
It keeps 3 to 4 days in the refrigerator in a covered container. You can also freeze it in small portions for up to 2 months.
Can I use other canned fish?
Yes. Canned sardines, smoked trout or salmon work in the same amounts. Drain well so the spread doesn't turn watery.
Why does the pâté need to rest?
Chilling lets the cream cheese firm up and the flavors settle. It is much easier to spread after an hour.
