Smoked bangus is, without a doubt, definitive of Pinoy cuisine. Yes, one of the many Pinoy food greats that deserves global recognition that’s been long overdue. Waaaay long overdue.
The rich, smoky taste of this bangus makes it extra palatable, unique and flavorful. Conventionally, this is eaten with itlog na maalat, chopped tomatoes, red onion with matching sinangag (fried rice). The play of salty, sour and spicy in this combo meal just makes you salivate at any given time that it is suggested.
Tweaking it a bit, though, can spell variety and another food adventure. So, why not?
Well, off hand, there are two smoked bangus dishes I am crazy about, spicy smoked bangus flakes in olive oil and smoked bangus pate. The latter, being a big favorite when we hold parties at home and the former, a flexible dish that can be transformed into many other great-tasting dishes (please refer to my previous blog, https://theeatingroom.wordpress.com/2009/01/08/one-fine-evening/ for the smoked bangus pasta recipe).
This dish I’m featuring now is smoked bangus pate.
By tradition, pate is presented as baked in a crust or shaped as a terrine. But the crust’ s purpose isn’t really to be gobbled up but to hold the pate in one piece.
Today, the pate is, connotatively, a combination of any seafood, chicken, meat or vegetables with a base ingredient turned into a meat paste.
This dish I am sharing with you is smoked bangus pate. A fantastic dish perfect for snacking, cocktails or for business!
To do it:
In a blender, put in one piece of medium-sized fried smoked bangus fillet (minus the head, tail, skin and bones), 1 box of cream cheese, half cup all-purpose cream, 2 tbsps lemon juice and salt and pepper to taste. Pulse until smooth and creamy. Serve with crostini rounds.