Smoked Haddock Pâté

Fix.and.Freeze.Foods's picture

Oct. 10, 2011


Smoked haddock fillets 1 Pound (450 gram)
Butter 3 Ounce (75 gram)
Double cream 1/4 Pint (150 milliliter)
Single cream 1/4 Pint (150 milliliter)
Freshly ground black pepper To Taste



1. Arrange the fish fillet on a flat dish and liberally brush with butter; grill for about 5 minutes on each side or until the fish flakes easily with a fork; remove and discard the skin and bones.

2. In a blender container, put the fish with any cooking juices and the remaining butter and work to a smooth puree; transfer to a bowl.

3. In a separate mixing bowl, combine the two creams and beat together until thick, then fold into the haddock puree; add pepper to taste.

4. Spoon the mixture into a loaf tin and smooth the top.

5. To freeze: cool quickly and then chill in the refrigerator until firm.

6. Once firm, turn out the P-té very carefully and wrap in foil and then cover with a freezer bag; seal the bag and freeze for later use.

7. Label the bag as it makes it easier to distinguish.

8. To thaw: Remove from the wrap and place on a serving platter. Thaw in the refrigerator overnight.


9. Arrange the P-té on a serving platter and serve cut into thick slices.


P-té can be served either hot or cold, but it is considered to develop its fullest flavor after a few days of chilling.

Recipe Summary

Difficulty Level: Easy
Cook Time: 45 Minutes
Ready In: 45 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 442Calories from Fat 340

 % Daily Value*

Total Fat 38 g58.5%

Saturated Fat 14 g70%

Trans Fat 0 g


Sodium 15 mg0.63%

Total Carbohydrates 2 g0.7%

Dietary Fiber %


Protein 24 g48%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet