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Smoked Haddock and Prawn Paté Recipe

An excellent and easy to make paté, that’s good enough for special occasions.
It also makes a good topping for buffet-style canapés.


For 6 starter-size helpings, many more as canapés:

480gr/1 lb Undyed Smoked Haddock Fillets
240gr/8 oz Shell-On North Atlantic Prawns - or 120gr/4 oz Cooked Peeled Prawns (the former will have much more flavour)
120gr/4 oz Butter
1 x 240gr/8 oz tub of Curd/Cream Cheese (of a Philadelphia-type)
The Juice of 1 Lemon
A few grinds of freshly-ground Pepper

Equipment needed: Food Processor. Deep terrine or serving dish holding 900ml.


1. If you've chosen to use shell-on prawns, shell these and either discard the shells, or if you're planning to make fish soup in the future, freeze them for this.

2. Cut the haddock into a few large pieces.

3. Melt the butter over a gentle heat, then add the fish and cover with a lid.

4. Cook for about 10 minutes, turning over at half time.

5. Remove from the heat, and allow to cool until the fish can be handled.

6. Carefully remove any skin, and check carefully for any stray bones; then flake the fish, putting it into a food processor as you go.

7. Add the melted butter, the cream cheese, lemon juice and a few grinds of pepper.

8. 'Process' the mixture in short bursts, until you have a well-blend but not over-smooth mixture.

9. Add the prawns and mix well in.

10. Spoon the mixture into your chosen dish and chill for a few hours until the mixture firms up.

Serve, or if you're planning to keep it, seal the top with a little more melted butter.

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