Fish pate kate humble escape to the farm
8 Jan

Make the smoked fish paté from Escape to the Farm. This recipe can be made with hot or cold smoked fish – trout, salmon or mackerel.

  • 250g hot smoked salmon
  • 1 tub quark 
  • 100g of low fat Philadelphia cream cheese or similar
  • Good squeeze lemon juice
  • 1 tsp horseradish sauce
  • Heaped tsp chopped dill
  1. Place all ingredients in a magimix or food processor and blitz to a coarse texture.
  2.  Check seasoning.
  3.  Ready to serve straight away with oat cakes or toast.

This paté will keep in the fridge for several days or even freeze.

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