Smoked Arctic char pate

By Spencer Watts
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  • 3 egg yolks, room temperature
  • 1 teaspoon (5 milliliters) Dijon mustard
  • Salt and pepper to taste
  • 2 cloves of garlic
  • Zest from 2 lemons
  • 1 1/2 cups (360 milliliters) of olive oil, room temperature

Smoked Arctic char pate:

  • 2 tablespoons (30 milliliters) of mayonnaise
  • 2 shallots, diced
  • 150 grams of store bought hot smoked arctic char
  • 60 grams of cream cheese
  • 1 tablespoon of dill, finely chopped
  • 1/2 teaspoon (3 milliliters) of sambal oelek (chili sauce)
  • Pepper to taste



  1. In a food processor, blend egg yolks and Dijon for one minute.
  2. Add salt, pepper, garlic and lemon zest and blend for one minute.
  3. As the food processing is turning, slowly add olive oil until you reach the consistency of mayonnaise.

Smoked Arctic char pate:

  1. In a food processor, blend all ingredients except for the dill.
  2. Remove the mixture from the food processor, and mix in the chopped dill.
  3. Keep the pate in the refrigerator until it is time to serve.
  4. Serve with bagel crisps (see recipe).


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