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Smoked-Bluefish Pâté

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026

Meets Patient’s editorial guidelines

This smoked fish pâté is a wonderfully simple yet sophisticated addition to any lunch or dinner party. By combining the rich, oilier notes of smoked bluefish or trout with zesty lemon and fresh chives, you create a spread that is both vibrant and deeply savoury. It offers a balanced flavour profile that feels indulgent whilst remaining a high-protein option for those looking for a lighter, satisfying snack.

Perfect for effortless entertaining, this homemade pâté can be whipped up in minutes using just a handful of quality ingredients. Serve it as a classic starter alongside crisp melba toasts or seeded crackers, or even as a substantial topping for sourdough at brunch. It is a versatile fridge staple that showcases how beautifully smoked fish pairs with fresh, aromatic herbs.

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Ingredients for Smoked-Bluefish Pâté

  • 2 tablespoons finely chopped shallot

  • 2 tablespoons fresh lemon juice

  • 1 (230g) package cream cheese, softened

  • 110g smoked bluefish or smoked trout, skin discarded and fish chopped

  • 45ml finely chopped fresh chives

  • Accompaniment: toasts or crackers

How to make Smoked-Bluefish Pâté

Stir together shallot, lemon juice, and 1/4 teaspoons salt, then beat in cream cheese, bluefish, and 1/2 teaspoons pepper with a spoon until combined well. Stir in chives.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 17 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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