Pete's Food Blog

29. Aug, 2021

Smoked Fish paté

Smoked fish paté

Ingredients:

250g smoked fish, filleted - but no need to worry about small bones, they will disappear.

200g cream cheese (I use Philadelphia® - lactose free)

1 tsp lemon pepper

1 ½ tsp rosé pepper corns

1 small red onion cut into quarters

Juice of ½ - 1 lemon (20ml)

Method

Blitz all the ingredients, except the rosé pepper corns, for 15 secs. in a food processor. It should form a ball of paté mixture.

Transfer to a small bowl and whizz using a hand stick blender until fine in texture. Stir in the pepper corns.

Serve on salted crackers, ryebread or with boiled new potatoes.

This freezes well.