Smoked Fish Pâté

Name: Smoked Fish Pâté
Yield: Serves 6–8
Ingredients: 4 kippers, or 3 smoked trout, or 12 oz/340 g smoked salmon, or 3 Arbroath smokies; 4 kippers, or 3 smoked trout, or 12 oz/340 g smoked salmon, or 3 Arbroath smokies; 4 kippers, or 3 smoked trout, or 12 oz/340 g smoked salmon, or 3 Arbroath smokies; 4 kippers, or 3 smoked trout, or 12 oz/340 g smoked salmon, or 3 Arbroath smokies; 2 oz/56 g butter; 6 oz/170 g cream cheese; Freshly ground black pepper; Juice of 1 lemon; 1 tbsp chopped flat-leafed parsley

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

You can use any smoked fish for this pâté – smoked salmon, smoked trout, Arbroath smokies, or kippers (smoked and cured herrings). It is a delicious pâté served with brown toast, or it can be used as a filling for baps or rolls for an up-market picnic, with chopped or sliced tomatoes.

Ingredients

4 kippers, or 3 smoked trout, or 12 oz/340 g

Fish course
Pescatarian
Gluten-free

Method

If you are using kippers, poach them in a shallow pan of water for 5 minutes, then drain well. If you are using kippers, Arbroath smokies or smoked trout, flake the fish, removing all the skin and bones. Put the flaked fish – or chopped smoked salmon – into a food processor.

Melt the butter over a low heat, then set the pan aside to cool slightly. Whiz the fish in the food processor, sl