Name: Arbroath Smokie and Cream Cheese Pàté
Yield: Serves 4–6
Cuisine: British
Ingredients: Salt and pepper; 1 tablespoon chopped fresh chives (optional); ¼–½ teaspoon Dijon or English mustard; pinch of cayenne pepper; Juice of ½ lemon; 50 ml (2 fl oz) single cream; 250 g (9 oz) cream cheese; 1 pair of Arbroath smokies, boned and skinned

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

New British Classics

By Gary Rhodes

Published 1999

About

Pastes of fish or meat were once made as a means of preservation, and were very popular at breakfast. This is rather more sophisticated, and is good for a starter, for a snack or savoury, or in sandwiches for tea – or, of course, for breakfast.

Ingredients

1 pair of Arbroath smokies, boned and skinned
Juice of ½ lemon
pinch of

Method

The smokies must first be blitzed in a food processor along with the lemon juice and cayenne pepper. Add the cream cheese, single cream and mustard and process to a smooth paste. Check for seasoning. While at this soft stage, the chopped chives, if using, can be stirred in.

The pàté can now be spooned into a suitable dish and refrigerated for at least 1 hour to set. A little melted butt