Smoked Haddock Pate

smoked haddock pate

Smoked Haddock Pate

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Servings: 4
Calories: 224
Prep Time 10 minutes
Cook Time 20 minutes


  • 2 large fillets smoked haddock cooked
  • 2 hard-boiled eggs
  • 3 oz wholemeal breadcrumbs
  • 1 thick slice onion finely chopped
  • 1/4 pint natural yogurt
  • salt and pepper
  • 1 tablespoon chopped parsley
  • 1 tablespoon grated lemon rind
  • lemon slices to garnish


  • Finely flake the fish. Finely chop the hard-boiled eggs. Mix together the fish, eggs, breadcrumbs, onion and yogurt. Beat until smooth. Season with salt and pepper, then fold in the parsley and lemon rind.
  • Spoon the mixture into four individual ramekins. Smooth the top of the pate with the back of a teaspoon, then bake in a moderately hot oven for 20 minutes.
  • Garnish the pate with lemon twists and serve immediately with hot triangles of toast.


  • This dish can also be served cold. Follow the recipe above, but chill the pate for an hour before serving. Serve with brown bread and butter.

Cook's Tip

  • If you want to use just one slice of onion, cut it off the whole unpeeled onion. Wrap the remainder in cling film and put it in the refrigerator. It will keep for up to a week.


Oven temperature 200°C, 400°F, gas 6.
Calories: 224 kcal
Carbohydrates: 19 g
Protein: 28 g
Fat: 5g
Saturated Fat: 2 g
Trans Fat: 1 g
Cholesterol: 170 mg
Sodium: 446 mg
Potassium: 476 mg
Fiber: 2 g
Sugar: 3 g
Vitamin A: 321 IU
Vitamin C: 8 mg
Calcium: 67 mg
Iron: 2 mg
Ingredients Fish & Seafood, Haddock
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