Arbroath Smokie Pâté
Arbroath Smokie Pâté is a classic Scottish appetizer that offers a smooth, smoky, and savory spread for crackers or toast. This dish is made using Arbroath Smokies, which are a type of smoked haddock with a delicate texture and rich flavor, native to the town of Arbroath in Scotland. The fish is flaked and blended with cream cheese, crème fraîche, lemon juice, and herbs to create a creamy and flavorful pâté. It's often garnished with chopped chives or parsley and served chilled. Arbroath Smokie Pâté is perfect for a formal dinner party starter, a festive occasion, or simply as an indulgent snack.
Welcome to what promises to be a delightful culinary adventure! Today, I’m excited to share a recipe from our versatile and talented chef at Whats4Chow, which will guide you through making a luscious Smoked Haddock Pâté. This pâté is perfect to serve as an elegant starter, spread thickly over crostini, or as an indulgent dip for that big game night. It’s quick, easy to prepare, and is guaranteed to impress with its creamy texture and smoky flavors.
Ingredients:
- 400g smoked haddock, cooked
- Juice of 1 lemon
- 2 tbsp fresh parsley, chopped
- 2 tbsp fresh chives, chopped
- 1 tbsp horseradish sauce
- 1 cup sour cream
- 170g cream cheese
- Salt to taste
- Cracked black pepper to taste
Equipment:
- Large mixing bowl
- Stick blender
- Refrigerator
- Plastic wrap
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Prep Time: 10 minutes
Cook Time: 0 minutes (unless you include the time to poach the haddock, which will vary)
Total Time: 3-4 hours (including refrigeration time)
Servings: 4-6 servings
Instructions:
1. Begin by flaking your cooked smoked haddock fillets. Ensure there are no bones or skin included and then place the flakes into a large mixing bowl.
2. Add the lemon juice, freshly chopped parsley, chives, horseradish sauce, sour cream, and cream cheese to the mixing bowl with the haddock.
3. Using a stick blender, pulse the mixture until everything is finely combined and the mixture is smooth.
4. Taste the pâté and season it with salt and cracked black pepper to your liking.
5. At this point, the pâté will be quite loose, making it suitable for immediate use as a dip.
6. If you prefer a firmer consistency for spreading, cover the bowl with plastic wrap and refrigerate for 3 to 4 hours to allow the pâté to firm up.
7. Serve your smoked haddock pâté on toasted crostini, or offer it as a dip with a selection of crackers and fresh vegetables. Keep it cold until you’re ready to serve for the best texture and flavor.
Cooking Tips:
- For a richer flavor, use hot-smoked haddock. If hot-smoked haddock is not available, cold-smoked haddock will still deliver a beautiful taste.
- Ensure your ingredients, particularly the cream cheese, are at room temperature to ensure they blend smoothly.
- Adjust the amount of horseradish to suit your desired level of heat.
This stunning recipe was created by Whats4Chow and can be found in full printable format on their website www.whats4chow.com or by clicking the on-screen link at the end of the video from their YouTube channel https://www.youtube.com/@Whats4chow
Please remember to subscribe to Whats4Chow for more delicious recipes, and catch their upcoming episode where they’ll be making Carne Asada—a Mexican beef favorite!
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