Smoked Fish Pâté with Cucumber Pickles

Smoked Fish Pâté with Cucumber Pickles


  • PÂTÉ:
  • 200g smoked fish or salmon, skin removed
  • 1 teaspoon capers
  • 1 spring onion or ½ small onion, very finely diced
  • zest and juice from a juicy lime
  • 1 red chilli, deseeded and very finely diced
  • ½ cup apple cider vinegar
  • ¼ cup honey
  • ¼ cup boiling water
  • pinch dried dill or 1 teaspoon fresh chopped dill
  • 6 peppercorns
  • ½ cucumber, sliced
  • ½ red onion, sliced
  • olive oil, fresh thyme and a French stick, to serve

Pair this dish with Mt Difficulty Roaring Meg Chardonnay.

A unique fruity chardonnay that has flavours of nectarine and citrus, then white peach and salted caramel with a long finish.

Serves: 4

  1. For the pâté, whizz all the ingredients in the food processor until the mix is spreadable but still has texture.
  2. For the pickles, combine the vinegar, honey, boiling water, dill and peppercorns and mix well. Add the sliced cucumber and red onion and allow to marinate for at least 30 minutes.
  3. Keep in a screw-top jar in the fridge.
  4. Serve the pâté with a swirl of olive oil and fresh thyme alongside the pickles and sliced French stick.

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