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

  • 10
  • 6-8
  • Easy
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

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

About The Author

Carina Contini

Carina Contini is a critically acclaimed Scottish chef who opened her first restaurant in Edinburgh back in 1996. In recognition of her achievements and support for local, seasonal cuisine, Slow Food Chefs Alliance invited Carina to join as its first female chef in January 2012.

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About The Author

Carina Contini

Carina Contini is a critically acclaimed Scottish chef who opened her first restaurant in Edinburgh back in 1996. In recognition of her achievements and support for local, seasonal cuisine, Slow Food Chefs Alliance invited Carina to join as its first female chef in January 2012.