Smoked Haddock Pate Recipe

Name: Smoked Haddock Pate
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound smoked haddock finnan haddie; water as needed; 2 tablespoons lemon juice; 1/2 teaspoon dried thyme leaves; 1/2 cup butter melted; 1 cup whipped cream; coarsely ground black pepper; chopped parsley; ripe olives; french bread Hot toasted

Servings: persons

1/2 pound smoked haddock finnan haddie
water as needed
2 tablespoons lemon juice
1/2 teaspoon dried thyme leaves
1/2 cup butter melted
1 cup whipped cream
coarsely ground black pepper
chopped parsley
ripe olives
french bread Hot toasted

1
1. Place smoked fish in a small pan. Pour on water to cover. Bring to boiling, reduce heat. Cover and simmer until fish flakes easily, 15-20 minutes. Let fish cool in cooking liquid. Drain, separate fish into flakes, discarding any bones.
2
2. Place fish, lemon juice and thyme in food processor or blender container. Cover and blend until smooth. Add butter in a slow, steady stream, pureeing until mixture is smooth.
3
3. Whip cream until stiff. Fold in fish mixture until well combined. Add pepper to taste. Cover and refrigerate to blend flavors, several hours or overnight.
4
4. Remove from refrigerator about 30 minutes before serving. Garnish with parsley and olive slices. Serve as a spread for toasted French bread.

412

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 pound smoked haddock finnan haddie, water as needed, 2 tablespoons lemon juice, 1/2 teaspoon dried thyme leaves, and more.

Yes, Smoked Haddock Pate falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Smoked Haddock Pate

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