Crème Fraiche Fish Mousse Sauce with Pasta Recipe

Cremé Friache Fish Sauce with Pasta

This is a really quick and easy dish. The fish is pureed before serving and this completely elevates the taste.  It is surprisingly different, and arguably tastier, than having 'unpureed' fish with crème fraiche or smetana. I knew pureed fish would taste different but I didn't expect it to be this different.   

Some people may scream at the thought of pureeing an expensive piece of fish. But we puree fish in our mouth, so I had no issues with pureeing it before eating. 

I’ve tried this dish with salmon, canned tuna and herring. My favourite is salmon, followed by canned tuna and herring taking last spot, unfortunately. Herring is still delicious, though not as delicious as salmon or tuna. 

Ingredients

About 120 grams finely diced fish (such as salmon or herring) or small can of tuna (185 grams)

¼ cup smetana or creme fraiche or thick yogurt

¼ onion, finely chopped

1 clove garlic, minced

Salt and pepper to taste

1 tablespoon oil
Lemon juice (optional)

Directions

1. Heat saucepan over medium heat and sauté onions until they turn soft
2. Add garlic, sauté for couple of minutes. Don’t let it turn brown
3. Add fish, salt and pepper and cook until the fish is done. Add lemon (optional). Cremé fraiche is already tangy so you may not need lemon.
4. Add smetana and puree the mixture. I used a hand held stick blender

Smetana Fish Sauce with Pasta

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