Smoked Fish Pâté

By Michael Paul

Smoked Fish Pâté

Smoked Fish Pâté. This simple Italian starter is easy to make and can be served as a snack or canapé with your pre-dinner drinks. 


Serves 6-8 

For those who want to glam it up a bit, you can also add some capers and chopped green olives. I find that ciabatta is best for the bruschetta as it’s not too heavy For devotees of la dolce vita, why not try this recipe with a glass of rosé, or the popular Italian aperitif, Aperol Spritz?


400g smoked trout fillets or hot smoked salmon fillets

225g unsalted butter, softened

2 tbsp horseradish cream

30ml olive oil

6 tbsp crème fraîche or sour cream

30ml lemon juice

2 tbsp chopped fresh chives

Large pinch of red or cayenne pepper



A handful of basil, flat-leaf parsley and oregano

4 tbsp olive oil

1 rustic Italian ciabatta (or similar) 1 garlic clove


Place all pâté ingredients in a food processor, slowly combine until the mixture is blended but still slightly coarse and not completely smooth. Season generously with sea salt and pepper. Place in a bowl, cover and refrigerate for 30 minutes, then fill individual small pots or ramekins ready to serve.

To make the bruschetta, roughly chop all the herbs and mix with the olive oil. Slice the bread about 1cm thick and toast on a griddle pan or under the grill. After it has just turned brown, lightly rub a couple of times with a cut clove of garlic, then drizzle with the olive oil mixed with the chopped herbs.

Place the toasted bread to the side of the ramekins and serve as a starter with a chilled rosé wine.


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