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Smoked Haddock Pate


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Rate this recipe 3.4/5 (144 Votes)


  • 225g Smoked Haddock Fillet
  • 225g Low-Fat Cottage Cheese with Chives
  • Grated Zest of 1 Lemon
  • Juice of Lemon
  • 3 Tbsp Chopped Parsley
  • 2 Tsp Chopped Capers in Brine (optional)
  • Salt and Freshly Ground Black Peppter


servings 4
Level of difficulty Average
Preparation time 10mins
Cooking time 10mins
Cost Average budget


Step 1

Place the smoked haddock fillet i a wide pan and cover with water. Place over a high heat and bring to the boil.

Step 2

Cover the pan and simmer gently for 5 minutes then allow fish to cool in the liquid. When the fish is cool enough to handle, lift it out and pat dry with kitchen paper.

Step 3

Remove the skin and any bones. Flake the flesh into a mixing bowl. Mix the smoked haddock with the cottage cheese, lemon zest and juice, parsley and capers. Season to taste with Salt and Pepper.

Step 4

Cover the pate mixture and chill in the fridge for about 2 hours before eating.


If preferred you can serve in small individual ramekin dishes.
Serve with crispbreads or toast and eat with a crisp side salad.

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