Smoked haddock pate

    A variation on the usual mackerel or salmon pates. Try it on my Stilton and Cheddar biscuits. This can be frozen and used later.


    13 people made this

    Ingredients
    Serves: 4 

    • 400g smoked haddock
    • 100g mascarpone cheese
    • 1 glass white wine
    • 2 teaspoons lemon juice
    • 1 teaspoon horseradish sauce
    • 1 teaspoon Dijon mustard
    • salt and black pepper to taste
    • 100ml double cream

    Method
    Prep:30min  ›  Ready in:30min 

    1. Remove the fish from its skin and chop or flake into a food processor.
    2. Add the mascarpone, white wine, lemon juice, horseradish and mustard and blend well. Add the salt and pepper to taste.
    3. Add the cream until the desired consistency is reached.
    4. Place in the fridge in ramekins and serve with savoury biscuits or on slices of thin brown bread toast.

    Serving suggestion

    Try this on my Stilton and Cheddar biscuits.

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