Arbroath Smokie Pâté

One of Scotland’s iconic products, Arbroath Smokies boast Protected Geographical Indication status, so the real Arbroath Smokies come from this north-east Scottish town and
nowhere else!

Serves 6

Ingredients
300g Arbroath Smokies
200g butter
2 lemons

Method
Cook the smokies in an oven at 170 degrees for approx 5 mins. Remove from the oven.
Once cool remove the flesh and set to one side. Clarify the butter by gently heating it until the oil from the butter is on the top. Carefully drain this part of the butter set to one side. In a food processor puree the fish, slowly adding the clarified butter. Finely grate ¼ of a lemon and then juice both lemons. Put this in the food processor and whizz. Put the pâté into ramekins and chill until set.

Serve with melba toast or crusty bread.

Click here to download PDF