Smokie Whisky Pate

Melt butter and blend all the ingredients together until it resembles a pate or paste thickness.

Great on oatcakes or toast.

Store in fridge for up to 2 weeks.

Also ideal for freezing.
400g flaked Arbroath Smokie (1 pair with no bones about 'em)

1oz butter

Half a lemon

2 table spoons of whisky

2 tablespoons double cream and pepper

(optional teaspoon of horseradish sauce).

The recipe is from:
Stuart's Fresh Fish
46 Ladybridge Street
DD11 1AX Arbroath
[email protected]

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