Arbroath Smokie Pate, November 27th 2012

Smokie Pâté


  • One pair of Smokies (boned and skinned)
  • 8oz Philadelphia Cream Cheese
  • Pinch of cayenne pepper
  • ¼ Pint of double cream
  • ½squeezed lemon
  • Seasoning if necessary


  • Liquidise the smokies, lemon juice and cayenne in a bowl.
  • Add the cream cheese and mix with a wooden spoon until smooth.
  • Add the cream and mix.
  • Spoon into small ramekins and chill.
  • Serve with hot toast fingers.

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