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smoked haddock pate
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5 from 1 vote

Smoked haddock pate

A classic Scottish pate, full of flavor, that's great with oatcakes.
Prep Time5 mins
Cook Time8 mins
Total Time13 mins
Course: Appetizer/Starter
Cuisine: Scottish
Servings: 2
Calories: 71kcal
Author: Caroline's Cooking


  • 3 ½ oz smoked haddock 95g
  • ½ tbsp lemon juice
  • ½ tbsp cream cheese
  • ½ - 1 tbsp sour cream
  • 1 dash cayenne pepper
  • 1 dash black pepper


  • Boil some water in a small pan. Add the smoked haddock and cook for around 8 minutes until cooked, changing color slightly and staring to flake.
  • Remove the fish from the water and flake the flesh, removing the skin and any bones.
  • Add the lemon juice, cream cheese, sour cream, cayenne pepper and black pepper and mix well. You can blend if you prefer a smoother pate.
  • Serve with toast or oatcakes.


Calories: 71kcal | Protein: 12g | Fat: 1g | Cholesterol: 42mg | Sodium: 390mg | Potassium: 205mg | Vitamin A: 90IU | Vitamin C: 1.5mg | Calcium: 24mg | Iron: 0.7mg