Jun 14

pate recipesSeafood is awesome! Nature has not created ocean and marine creatures just to please our eyes, but to please our taste buds too (excuse me animal-lovers, take this as a joke please)! Lots of people all over the world are extremely fond of dishes made from fish and other marine creatures. These creatures have not only offered great flavors, but also great nutrition to their (human) eaters. And they do that in so many superb ways! A simple yet healthy canned tuna pate recipe can be enjoyed by using in sandwiches, Mezze, Tapas, hors d’oevre and even as a filling for baked potatoes! Let’s see some awesome seafood pate recipes which you can enjoy in a number of ways and get high quality nutrition, along with great taste.

Smoked Salmon Pate


9 oz (255 gm) smoked salmon
2 tablespoons double cream
4 oz (110 gm) cream cheese
Juice of ½ lemon
Freshly ground pepper
2 tablespoons chives chopped (and some more chives to dust over the top)
A pinch of sugar
Salt to taste


Put all the ingredients into a blender and blend until it acquires your desired consistency. Addition of more pepper will do no harm. But be careful about salt, because smoked salmon is already salty. Lemon and chives can be replaced by lime and cilantro.

smoked salmon pate

Smoked Mackerel Pate


2 smoked mackerel – boned and skinned
5 oz (150 gm) sour cream
4 oz (125 gm) cottage cheese
Nutmeg grated
Juice of ½ lemon (more will do)
2 lemons – cut in wedges
Black pepper


Pound all the ingredients. Season with nutmeg, pepper and salt.

Put in separate dishes or a single large dish and cover it with clingfilm. Refrigerate for 2 hours.
Dust with a bit of caynne and serve with lemon wedges.

smoked mackerel pate

Smoked Trout Pate


4 ½ oz (125 gm) smoked trout
2 teaspoons of horseradish sauce
3 ½ oz (100 gm) soft cream cheese or crème fraiche
Juice of ½ lemon

For Serving

Sliced lemon
Brown bread or toast
Spring flat-leaf parsley


Put all the ingredients in a food processor and rush till smooth.

Serve in four small ramekins and decorate with lemon slice and flat-leaf parsley. Serve with toast or brown bread.

smoked trout pate

Smoked Mackerel Pate with Wild Sorrel and Apple Relish


For the Pate:

10 ½ oz (300 gm) smoked mackerel – skinned and boned
2 oz (55 gm) butter melted
Small handful of wild sorrel
Freshly ground black pepper
For Apple Relish:
2 apples – cored and finely chopped
2 teaspoons of wine vinegar
1 tablespoon of fresh dill chopped
¼ onion, finely chopped
1 tablespoon olive oil

For Serving:

4 slices of baguette, grilled


For making the pate, put all the ingredients in food processor and make a smooth paste.

For making apple relish, mix all the relish contents in a small bowl and then transfer to a small serving bowl.

While serving, spread the pate on the grilled toasts with apple relish on side.