I live in Arbroath so am a fan of the local delicacy the ‘Smokie‘, which is haddock smoked over oak in barrels.
This recipe has won first prize 2 years running in the local show!
Remove skin from smokies and remove all bones. Place in blender bowl.
Add all other ingredients and blender till desired consistency is achieved.
Do not blend till pate has lost all definition, just pulse till it is smooth.
Other ingredients can be added to taste; eg more lemon juice, cream cheese or cream.
Dish is great for a canape topper, starter or dip with crudites.
If you want to make this a bit more fancy for a special ocassion, a small loaf tin can be lined with cling film, then a lining of smoked salmon, filled with the pate, topped with another layer of smoked salmon and then chilled till needed. Very impressive when turned out!
Smoked mackerel could be used as an alternative to the Arbroath Smokie.
No salt is added to this recipe as there is some salt in the fish, salt can be added at the end if needed.
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