I became addicted to smoked fish pate as a child and the addiction hasn’t stopped, I use smoked Trout, or Kahawai, but any smoked fish works well and it freezes beautifully . Recipe by Melanie Eady
Ingredients
- 200g smoked fish
- 250g cream cheese (softened)
- zest of 1 lemon
- juice of 3 lemons
- 1 tbsp finely chopped chives
- 1 tsp salt
- black pepper
- Optional : wasabi paste, sweet chilli sauce or basil pesto
Method
- Place all ingredients in a bowl and blend until a spreadable consistency (using a hand held mixer or food processor). The fish can be slightly chunky if you wish.
- Serve mixture into ramekins. Makes 2..
- Serve with crackers or fresh bread.
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