Carina Contini recipe: Arbroath pâté
We can save our culinary heritage one bite at a time, writes Carina Contini of The Scottish Cafe & Restaurant as she provides us with her delicious recipe for Arbroath pâté
In honour of the Declaration of Arbroath, we need a wee bit of Smokie to get our taste buds going.
Ingredients
- 250g Arbroath Smokie, bones removed
- 250g Katy Rodger’s crème fraîche
- 150g cream cheese
- finely grated zest of one lemon and juice of two lemons
- ½ tsp cayenne pepper
- 6 stems fresh dill, stalks removed
Serves: 6-8 Difficulty: Easy Time to cook: 10 mins
Method
1 Flake the flesh of the Smokie from the skin, be very attentive of the bones.
2 Put the Smokie, crème fraîche, cream cheese, lemon zest and dill, in a food processor and blend. Slowly add in enough lemon juice to loosen the mixture.
3 Fold in the cayenne and check seasoning. Serve chilled with some warm juniper and rosemary soda bread