Introduction: Smoked Fish Pate, Chicken Liver Pate and Taramasalata

About: I am a Marine Engineer in the RNZN (45 years done in various navies) and am looking forward to retirement!!! so I can do more messing about with tools

It is occasionally nice to have something a little different as a snack, cheese and crackers is all very well but a good pate or dip brings a whole new dimension.

You can buy most pates etc in stores, however they are quite often bland and pretty expensive.

So here are 3 simple recipes, making all three took less than an hour, Thanks to my wife for the assist! (well she is a Cordon Bleu trained chef)

Despite popular opinion I don't eat like this everyday (just 2 or 3 times a week :-) )

All these recipes cam be portioned out for snacks around the Pool,Campfire orfor a picnic.

Step 1: Ingredients for Smoked Fish Pate

8oz (240g) of smoked fish (I used Trevally but mackerel or any smoked fish will do)

8oz (240g) Low Fat Soft Cheese

4 tablespoons (60ml) Low Fat Natural Yoghurt

2inch (5cm) piece of cucumber

Juice of 1 Small Lemon

1/2 teaspoon (2.5 ml) Paprika

1 tablespoon (15ml) Fresh Chopped Parsley

Salt and Pepper to taste

Step 2: Method

Remove any skin and bones from the fish and flake into a bowl

Add Soft Cheese and beat in well with a fork

Step 3: Add Parsley, Cucumber and Yoghurt

Finely chop the Parsley and Cucumber

Mix in the Yoghurt

Gently mix in the Parsley and Cucumber

Add the juice of one small Lemon

Step 4: Seasoning

Mix in the Paprika

Add Salt and Pepper to taste (don't overdo it!)

Put in container and refrigerate.

This can be frozen if you want, otherwise eat within 3 days

Step 5: Ingredients Chicken Liver Pate

8oz (240g) Chicken Liver

1 Small Onion (or half a big one!)

1 Tablespoon (15ml) Sherry or Brandy

3 oz (90g) Butter

2 tablespoons (30ml) Fresh Cream

Step 6: Method

Finely chop Onion and cook in frying pan with 1 oz (30g) of butter, do not allow to brown, you are just softening it.

Roughly chop the Chicken Livers add to pan cover and cook for 5 minutes stirring occasionally

Allow to cool for 2-3 minutes

Step 7: Liquidising

Put contents of pan into Liquidiser/Food Processor

Add remaining Butter, Cream and Sherry

Liquidise to a soft cream consistency

Add Salt and Pepper to taste


This can be frozen if you wish, if not then eat within 3 days

Step 8: Ingredients Taramasalata

6 oz (180g) Smoked Roe (I used Trevally Roe but will work with any (ie Cod Roe)) Fresh Roe can also be used

4 Slices White Bread

1 Large Clove of Garlic

Juice of 2 Lemons

8 Tablespoons (120ml) Olive Oil (preferably Extra Virgin)

Cayenne Pepper

Step 9: Method

If using Fresh Roes then first split and remove any soft roe

Cut crusts off Bread

Dampen the surface of the Bread so that it is just moist

Crumble Bread into Food Processor

Add Smoked Roe

Peel and finely chop the Garlic and add

Add Lemon Juice

Liquidise with Food Processor reducing to a puree

Add 2 tablespoons of oil and 1 tablespoon of cold water


Repeat until all oil is in the mixture

Taste and add More Garlic and Lemon juice if required (small amont at a time)

Transfer to a container and sprinkle top with Cayenne


Again this can be frozen, ifnot then eat within 3 days

Step 10: Serving

Serve a little of each with Hot Pita Bread, Toasted Bread, Crackers, Tomatoes, Cucumber, Green or Black Olives and whatever else you fancy. A light sprinkle of Smoked Paprika and drizzle of Extra Virgin Olive Oil plus salt and pepper to taste to complete.,

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