Smoked Haddock Pate

Recipe Introduction:

This pate is always a big hit at family gatherings or as a nice addition to a lunch with a few friends. The recipe is adapted from my mother’s recipe she makes in St Ives, Cornwall for her bed and breakfast guests.
It has evolved into a more American style recipe, with the addition of jalapeno peppers, since they give it a nice kick and a little more flavor complexity.


Smoked Haddock Pate

Cook Time: 35 minutes

Smoked Haddock Pate


  • (serves 8 to 12)
  • 1 lb Finnan Haddie.
  • 8 oz cream cheese.
  • 10 fl oz milk.
  • 1 tbsp fine diced and cooked onion.
  • 1 tbsp Worcestershire sauce.
  • 1 tsp white pepper.
  • 1/4 tsp cayenne pepper.
  • 1 tbsp fresh lemon juice.
  • 2 tbsp parsley diced fine.
  • 1 tbsp jalapeno peppers diced fine.
  • 1/2 tsp salt.


  1. Mix the milk with 10 fl oz water, pour it into a large shallow pan and bring to the boil. Add the smoked
  2. haddock, bring back to a gentle simmer and poach for 3-4 minutes, until the fish is just cooked. Lift the fish out onto a plate and leave until cool enough to handle, then break it into large flakes, discarding the skin.
  3. Use a Cuisinart or similar food blender to blend the haddock flakes, cream cheese, onion, pepper,cayenne, Worcestershire sauce, lemon juice, parsley, jalapeno’s and salt together until a smooth texture is achieved. Add a pinch more cayenne pepper if you like a bit more of a kick.
  4. Pour into a bowl and refrigerate until it sets.

Serving Suggestion:

Garnish with a sprig of parsley and serve with warm toast or Scottish oat cakes. Feel free to have a wee dram of your favorite single malt Scotch whisky on the side!