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Arbroath Smoked Pâté with Green Bean and Roasted Beetroot Compôte

Smoked haddock pâté blended with butter and herbs, served with a slow-cooked balsamic-style beetroot compôte and horseradish cream.

SeafoodAppetiserDinner PartySmoked HaddockFrench Influence
Estimated Nutrition
Calories
803.9
kcal / serving
3215.4 kcal total
Carbs
53.6g
per serving
214.2 g total
Fat
52.6g
per serving
210.5 g total
Protein
29g
per serving
115.8 g total
Cook Time
85
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
125
g
Caster Sugar
CondimentsSauces
20
g
Capers
Drained
2
tsp
Wholegrain Mustard
250
ml
Red Wine Vinegar
2
tbsp
Creamed Horseradish
Dairy
150
g
Unsalted Butter
Softened
250
g
Crème Fraîche
Fruits
1
piece
Lemon
Juice only
GrainsCereals
1
loaf
Walnut Bread
Frozen and thinly sliced
NutsSeeds
1
tbsp
Flat leaf Parsley
Finely chopped
200
g
Salt
For roasting bed
1
tsp
Cumin Seeds
1
tsp
Ground Coriander
Seafood
1
piece
Arbroath Smoked Haddock
Whole smoked haddock
Vegetables
20
g
Baby Gherkins
Drained
1
bunch
Beetroot
Leaves removed, cut into quarters
100
g
Green Beans
Cut into 1cm pieces
100
g
Cherry Tomatoes
On the vine

Method

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