Life on a table recipe #63 – Smoked Haddock Paté

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Extract from the book Life on a Table by Antoinette de Chavonnes Vrugt

Francois Ferreira has mentored me as chef for many years. In the 1980s he was the chef of Dr Louis Pienaar, the last Administrator General in Namibia. I met Francois by chance and was mesmerised by this wizard of the most fabulous food. His passion for and knowledge of food had me in awe. We became the best of friends and he is still the first person I phone for advice on this, that or the other. He made this paté for us one weekend when we all went to Swakopmund. It was so delicious that I had to have the recipe. I have used this recipe many times for big and small functions for a starter, or as a pre-dinner snack with bread or salty biscuits.

Serve with a baguette with drinks. If you still have your grandmother’s little fish moulds, use them to serve the paté as a starter.


750 g smoked haddock, skins removed

225 g cream cheese

30 ml cream

10 ml lemon juice

Salt and black pepper


30 ml gelatine dissolved in hot water

Dash of Tabasco sauce

15 ml tomato sauce


Boil fish in water until soft. Liquidise.

Mix cream cheese, cream, salt, pepper and parsley and liquidise with the fish.

Add cooled gelatine and mix well.

Pour into a bread pan or other mould and refrigerate.

When used as a starter, serve with a sauce:

500 ml plain yogurt

15 ml whole-grain mustard

Salt and freshly ground black pepper

Dash of lemon juice

15 ml tomato sauce

Mix the ingredients together and serve with the haddock terrine.

Photo ©Hentie Burger

Life on a Table can be purchased from Venture Media offices at 1 Mozart Street, Windhoek West, Namibia. To order a book email or phone 061 420 514.

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