Arbroath Smokie Pâté on Toast
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Ingredients
- 250 g arbroath smokie (smoked haddock) fillets
- 100 g cream cheese
- 30 g butter
- 1 lemon
- 1 tsp horseradish sauce
- 4 wholemeal bread
- 5 g fresh chives, snipped
Nutrition (per serving)
- Calories
- 281 kcal
- Protein
- 20.1 g
- Carbohydrate
- 17.3 g
- of which sugars
- 2.9 g
- Fat
- 13.8 g
- of which saturates
- 8.2 g
- Fibre
- 4 g
- Salt
- 2.69 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Flake the arbroath smokie fillets into a bowl, removing any skin and bones.
- 2
Add the cream cheese, melted butter, a squeeze of lemon juice and the horseradish sauce, then mash together with a fork until well combined but still with some texture.
- 3
Stir in most of the snipped chives and season with black pepper.
- 4
Toast the wholemeal bread until golden, then pile the smokie pâté on top.
- 5
Scatter over the remaining chives and serve with a wedge of lemon.
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