Smoked Fish Pâté

So many complicated recipes out there – this is dead easy!


  • Half quantity of Labneh
  • Any one of the following
    • a couple of smoked mackerel fillets, skinned and flaked;
    • the flesh from a couple of undyed kippers, “jugged” (put in a tall jug, cover with boiling water, and leave for 5 minutes), skinned, and boned (!);
    • 250g of undyed smoked haddock/cod, simmered for 10 minutes in a little milk, with bones and skin removed, drained and flaked.
  • Salt and Pepper


  • Just mix the flaked fish with “enough” Labneh, season to taste, and cool in the fridge.
  • Good as a dip, a sandwich filling, or (best of all) a filling for a baked potato.

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