Arbroath smokie pâté with instant oatcakes

Quick-to-make oatcakes and a fabulous fish pâté combine beautifully in this speedy but special recipe from Mike Robinson
By Mike Robinson
Arbroath smokie pâté with instant oatcakes
  • Rating:
  • Serves: 4-6
  • Cook Time: 10 minutes
  • Prep Time: 20 minutes
  • Effort: easy



  • 2 arbroath smokies
  • 2 tbsp butter
  • 1 leek, finely shredded
  • juice of 1 lemons
  • 200 g mascarpone
  • 100 ml double cream
  • small bunch of dill, finely chopped
  • 4 spring onions, finely chopped

For the oatcakes:

  • 100 g fine oatmeal
  • 200 g plain flour
  • 1 egg
  • salt
  • 2 tsp baking powder


1. For the pâté, take the flesh off the smokies, place in a bowl and mash with a fork.

2. Melt the butter in a small frying pan and gently cook the leek until softened. Stir this into the smokies, add all the other ingredients for the pâté and mix well.

3. For the oatcakes, mix the ingredients together and add enough water to allow the mixture to form a firm dough.

4. Take small pieces of the dough and form them into circles with a thickness of 1cm.

5. Fry them dry, in a medium hot heavy pan for 3 minutes on each side, until they have risen slightly. Alternatively, set the oven to 200°C/gas 6 and bake them for 10 minutes. Serve them warm with butter and the smokie pâté.

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