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Smoked eel and bacon pate

  • Makes 1¼ cups
Smoked eel and bacon pate

Smoked eel marries well with bacon and can be served already decorated on crostini or left in a pate dish for guests to help themselves.


  • 2 rashers bacon
  • 1-2 shallots, or the white part of spring onion
  • 100 grams smoked eel
  • ¾ cup ricotta cheese
  • ¼ cup cream


  1. Remove and discard the rind from the bacon, then cook it until crisp. Crumble or chop finely.
  2. Peel the shallots. If you are using spring onions, trim and discard any green part.
  3. Blend the shallots or spring onion, the eel and the ricotta in a food processor, then pour in the cream and process until thickened. Season well with salt and white pepper.
  4. Spread into a pate dish and cover with crumbled bacon.

Cooks Tips

- You can use smoked chicken in place of eel.

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