The Freezer-Clearance Panfish Pâté

Ingredients

For Poaching the Fish:

• 1 lb panfish fillets (thawed and patted dry)
• 1 cup water
• ½ cup dry white wine (or extra water)
• 1 lemon, sliced into rounds
• 1 bay leaf

For the Pâté Base:

• 8 oz cream cheese, softened to room temperature
• ¼ cup sour cream or plain Greek yogurt
• 2 tbsp red onion, very finely minced
• 1 tbsp capers, drained and chopped
• 2 tbsp fresh dill or parsley, chopped
• 1 tsp Dijon mustard
• ½ tsp prepared horseradish
• To taste: Salt, black pepper, and a pinch of smoked paprika
• Optional: A dash of your favorite hot sauce

Directions

1. Poach the Fish: In a wide skillet or pan, combine the water, wine, lemon slices, and bay leaf. Bring the liquid to a very gentle simmer over medium-low heat. Add the panfish fillets in a single layer. Poach for 3–5 minutes until the fish is opaque and flakes easily. Do not let the water reach a rolling boil.
2. Cool and Flake: Carefully remove the fillets from the liquid and let them cool completely on a plate. Once cooled, use your fingers to flake the fish into small pieces. This is the perfect time to feel for and remove any missed tiny bones.
3. Mix the Base: In a medium mixing bowl, beat together the softened cream cheese, sour cream, Dijon mustard, horseradish, and smoked paprika until the mixture is smooth and creamy.
4. Combine: Gently fold the flaked fish, minced red onion, chopped capers, and fresh herbs into the cream cheese mixture. If you prefer a very smooth texture, you can pulse the mixture a few times in a food processor, but a manual fold keeps a nice "flaked" texture.
5. Chill and Serve: Season with salt and pepper to taste. For the best flavor, cover and refrigerate for at least one hour before serving. This allows the ingredients to marry. Serve with toasted baguette slices, crackers, or fresh vegetable rounds.