Arbroath Smokie Pâté
Rich, flaky hot-smoked haddock blended with smooth cream cheese, lemon juice, and black pepper. A classic Scottish spread perfect with crisp oatcakes.
- Prep
- 15 min
- Cook
- 0 min
- Total
- 15 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 260 kcal
Equipment
- •mixing bowl
- •fork
- •fine grater
- •citrus juicer
- •ramekins
Nutrition
Per serving, approximate
- Calories
- 260 kcal
- fat
- 19 g
- carbs
- 4 g
- fibre
- 0 g
- protein
- 18 g
- calories
- 260 kcal
Instructions
- 1
Peel the skin away from the Arbroath smokie fillets.
- 2
Gently flake the fish with a fork, checking carefully to discard any small bones.
- 3
Place the softened cream cheese and double cream into a mixing bowl.
- 4
Beat the cream cheese mixture with a wooden spoon until smooth.
- 5
Stir in the lemon juice, lemon zest, melted butter, and black pepper.
- 6
Add the flaked Arbroath smokie and snipped chives to the bowl.
- 7
Fold the ingredients together gently to keep a rustic, textured pâté.
- 8
Taste and season with a pinch of cayenne pepper if desired.
- 9
Spoon the pâté into individual ramekins and level the tops.
- 10
Chill in the fridge for at least 30 minutes before serving alongside crisp oatcakes.
Chef's tips
Take time to run your clean fingers through the fish flakes to find and remove fine pin bones. Mix with a fork rather than a food processor to preserve the lovely, flaky texture of the smoked haddock.
Ingredient substitutions
- Arbroath smokies → hot-smoked haddock fillets or hot-smoked trout
- double cream → crème fraîche for a slightly tangier flavour
- chives → finely chopped spring onions or fresh dill
Storage
Cover tightly and store in the fridge for up to 3 days.
Reheating
Serve chilled or brought to cool room temperature; do not reheat.
Common mistakes to avoid
- •Puréeing the mixture in a blender, which turns the delicate fish paste gluey.
- •Adding extra table salt before tasting, as hot-smoked haddock is already naturally salted.
- •Skipping the bone check, which leaves unpleasant pin bones in the spread.
Serving suggestions
Cooked Arbroath Smokie Pâté?
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