Thursday, 17 March 2016

Arbroath Smokie and Wild Garlic Pate

Make the most of one of nature's most bountiful seasonal free foods - Wild Garlic. Combined with traditional Scottish Arbroath Smokies to make a fantasticaly tasty fishy pate or dip. 


Spring must surely be in the air as Wild Garlic is starting to appear. For me it is one of the most easily identifiable and unmistakable foragable foods. Take a look at the Galloway Wild Food Website for further identification and distribution information. It's smell is so distinctive and the taste, particularly early in the season, very pungent. You may very well smell it in the woods before you spot its long lush leaves. Look for it in semi shaded moist woodland areas, river banks are a good place to start. Later in the season it bursts into bloom with white flowers which are also edible. Once you've found your 'wild garlic spot' you can return year on year and confidently identify it from the very first shoots of spring growth.


I've known of the existence of wild garlic for a long time. I even knew where it grew locally as I had smelt it when out running but its only in the past few years that I've embraced it fully in my cooking. Nothing tastes better than free food and you can substitute it in a variety of recipes that call for either garlic, onions, chives or spring onions. Today I've combined it with the wonderful flavours of an Arbroath Smokie and the two strong tastes work fantastically well together. For the uninitiated an Arbroath Smokie is a hot-smoked haddock. It has been officially recognised at the highest levels in Europe with PGI protection (Protected Geographical Indication), the same status afforded to products such as Champagne and Parma Ham. As such the name of 'Arbroath Smokie' can only be used to describe haddock, smoked in the traditional manner, within an eight kilometer radius of Arbroath.


Arbroath Smokie and Wild Garlic Pate

1 Arbroath Smokie
150g Cream Cheese
Zest and Juice of 1/2 a Lemon
Black Pepper
Handful of Wild Garlic Leaves

Peel the skin from the smokie, split it in half and remove the main bone.
Flake the flesh into a bowl keeping your eyes peeled for any stray bones.
Stir through the cream cheese, lemon juice/zest and season with freshly ground black pepper.
Wash and finely shred the wild garlic leaves and add according to taste.

Serving Suggestion - we ate ours spread on homemade Melba Toast. It would also work well as a dip with crudities. Use milk or cream to thin it down if you want a runnier dipping consistency.


For more of my Wild Garlic Recipes take a look at
www.foodiequine.co.uk Arbroath Smokie & Wild Garlic Pate - or dip. Make the most of one of nature's most bountifulseasonal free foods - Wild Garlic. Combined with traditional Scottish Arbroath Smokies to make a fantasticaly tasty fishy pate or dip.

7 comments :

  1. I can't tell you how much I love this- Abroath smokies is always what we order when we visit J Sheekey's in London. My mouth is literally watering just thinking about it. This dip would be just amazing for a dinner party. Pinned!

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  2. What a wonderfully easy way to make a delicious lunch! I have been out twice to the woods behind my house to gather both young nettles and wild garlic. I love free, wild food and how versatile it can be - as well as yummy and nutritious.

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  3. I have only started using wild garlic in the last 2 years but I really love it. Your pate looks like it has a great texture and I bet it tasted fabulous!

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  4. Amazing. I saw my first wild garlic today (in a farm shop in London, not out in the field). Can't wait to get some and eat eat eat. Especially in a pate like this - perfect!

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  5. I'm a huge fan of smoked fish pate, so love the look of this! Will certainly be giving this a try once I can get my mitts on garlic leaves!

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  6. I absolutely love wild garlic - it's so tasty! I'm not lucky enough to live near some growing in the wild though. Thanks for linking up to #CookBlogShare

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  7. Ooh wild garlic. It's a true harbinger of spring and so exciting. Love it. Haven't managed to pick any yet this year, but I feel I need to get on with it before it's all over.

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