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Smoked fish pate

  • 10 minutes
  • Makes 2 cups
Smoked fish pate

A thick wedge of smoked marlin, was turned into a delicious pate by Helen Stowell who also created crispy bread toasts to accompany it.


  • 400-500 grams smoked fish
  • 250 grams cream cheese
  • 1-2 teaspoons wasabi paste
  • juice 1-2 lemons


  1. Break up the smoked fish and discard the skin and bones. Place the fish into the bowl of a food processor with the cream cheese, wasabi paste and lemon juice and process until smooth. Taste and add more wasabi or lemon juice, if required. Season with salt, if needed.

Cooks Tips

- To make crisp bread rounds to have with the pate, cut 2x 3cm circles from 8-10 slices of bread. Brush with oil and bake in a 180ÂșC oven for 5-8 minutes or until golden and crispy.

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