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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

Published: December 2, 2015
Categories: ,

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


  • 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
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