Smoked Eel pate Recipe

Ingredients Method Print recipe

If you’re looking for a new way to enjoy smoked eel, then a simple yet elegant pate is perfect for any occasion. Combining the rich, smoky flavour of eel with the creaminess of cheese and a touch of fresh herbs, it’s a delightful addition to your culinary repertoire. This delicious smoked eel pate recipe from Kitchen Exile is quick to prepare and perfect for serving on toasted brioche or crusty bread.

smoked eel pate

Ingredients for smoked eel pate 

  • 100g smoked eel fillet, roughly chopped
  • 70g cream cheese
  • 10g finely chopped fresh chives
  • 10 leaves wild garlic, finely chopped (optional)
  • 10g freshly grated horseradish (or 5g English mustard)
  • 5ml lemon juice
  • Salt and pepper to taste

Method for creating smoked eel pate

Combine eel and cheese: Place the roughly chopped smoked eel and cream cheese in a bowl. Using a fork, mash the two together until well combined and smooth.

Add herbs and horseradish: Incorporate the finely chopped chives, wild garlic (if using), and freshly grated horseradish or mustard into the mixture. Stir thoroughly to ensure an even distribution of ingredients.

Season and mix: Add the lemon juice, salt, and pepper. Mix well to combine all the flavours.

Chill the pate: Transfer the pate to a container and place it in the fridge for a couple of hours. This resting period allows the flavors to meld together beautifully.

Serve: Spread generously on slices of toasted brioche or crusty bread for a delicious snack or appetiser.

smoked eel fillet

How can we help?

This smoked eel pate is a versatile and flavourful dish that’s sure to impress your guests. Perfect for canapés at an outdoor dining event or a simple, yet sophisticated snack at home, it brings a unique twist to traditional spreads. Don’t forget to experiment with your favourite herbs and spices to make it your own. For all your smoked eel enquiries, please do get in touch, or visit our wholesale page below.

Visit our wholesale page

Posted by Jessica on May 23rd 2024

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