Smoked Arctic Char Pate Recipe
This Smoked Arctic Char Pate recipe combines rich, smoky fish with creamy textures and fresh herbs, creating a perfect appetizer for entertaining or casual gatherings. Featured on Fish the Dish, this recipe blends smoked Arctic char, cream cheese, and a homemade garlic lemon mayonnaise for a smooth, flavourful spread that’s easy to prepare at home.
The Inspiration
On Fish the Dish, host Spencer Watts is known for crafting approachable recipes that highlight bold flavours with minimal effort, and this Smoked Arctic Char Pâté recipe is a perfect reflection of that philosophy. Inspired by classic French-style pâtés and coastal seafood spreads, this dish brings together the smoky richness of Arctic char with bright citrus and fresh herbs.
Arctic char, often compared to both salmon and trout, offers a delicate yet distinctive flavour that pairs beautifully with creamy elements like mayonnaise and cream cheese. By incorporating a touch of sambal oelek, this recipe adds a subtle heat that balances the richness without overpowering the fish. The result is a refined yet simple dish that feels equally at home on an elegant appetizer platter or a relaxed weekend snack board. It’s a modern take on traditional pâté, designed for today’s home cook who values both flavour and convenience.
Ingredients
Mayonnaise
- 3 egg yolks, room temperature
- 1 teaspoon (5ml) Dijon mustard
- Salt and pepper to taste
- 2 cloves of garlic
- Zest or 2 lemons
- 1 ½ cups (360ml) of olive oil, room temperature
Method
- In a food processor, blend egg yolks and Dijon for 1 minute.
- Add salt, pepper, garlic and lemon zest and blend for 1 minute.
- As the food processor is turning, slowly add olive oil until you reach the consistency of mayonnaise.
Ingredients
Smoked Arctic Char Pate
- 2 tablespoons (30ml) of mayonnaise
- 2 shallots, diced
- 5 ounces (150 grams) of store bought hot smoked arctic char
- 2 ounces (60 grams) of cream cheese
- 1 tablespoon of dill, finely chopped
- ½ teaspoon (3ml) of sambal oelek (chili sauce)
- Pepper to taste
Method
- In a food processor, blend all ingredients except for the dill.
- Remove the mixture from the food processor, and mix in the chopped dill.
- Keep the pate in the refrigerator until it is time to serve.
- *Serve with Bagel Crisps. See recipe.
Serving Suggestions
This Smoked Arctic Char Pâté recipe is an ideal addition to any appetizer spread, offering a rich and creamy contrast to crisp, crunchy elements. Serve it chilled alongside freshly baked bagel crisps, crostini, or artisan crackers to highlight its smooth texture and smoky depth. It also pairs beautifully with sliced cucumbers or endive leaves for a lighter, refreshing option.
For entertaining, present the pâté as part of a seafood-inspired charcuterie board with pickled vegetables, capers, olives, and soft cheeses to create a visually appealing and flavour-balanced spread. It works well for brunch gatherings, cocktail parties, or holiday appetizers, especially when paired with sparkling wine, champagne, or a crisp white wine like Sauvignon Blanc.
You can also use it as a sandwich spread or wrap filling, adding lettuce and fresh herbs for a quick yet elevated lunch option. No matter how it’s served, this pâté brings a touch of elegance and bold flavor to any table.
Final Thoughts
This Smoked Arctic Char Pâté recipe is a celebration of simple ingredients transformed into something rich, refined, and deeply satisfying. The balance of smoky fish, creamy cheese, bright citrus, and fresh herbs creates a dish that feels both indulgent and refreshing. It’s an excellent example of how a few high-quality ingredients can come together to produce a restaurant-worthy result with minimal effort.
Whether you’re hosting guests or preparing a quick appetizer for yourself, this recipe delivers both flavor and versatility. Inspired by the approachable creativity of Fish the Dish, it invites you to experiment with textures and pairings while enjoying a dish that’s as elegant as it is easy to make.