Arbroath Smokie and Cream Cheese Pàté

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

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

Europe
United Kingdom
Starter
Pescatarian
Gluten-free
Breakfast

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