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Arbroath Smokie and Cream Cheese Pàté
- Serves
4–6
- Difficulty
Easy
By Gary Rhodes
Published 1999
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 - Juice of
½ pinch
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
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