Skip to content

Pacific Inspired Smoked Fish Pate and Living Like a King


I really do have a royal life here in Muriwai, New Zealand. We have just enjoyed a long weekend for Auckland Anniversary Day, the sun shone every minute, the Wild West Coast behaved itself and put on a special small clean glassy surf and the boys had success fishing right of our coast. It’s not often you get to launch a boat straight off our beach, as you will have seen in previous pics I have posted of the wild waves but this weekend was exception. Snapper, Kahawai and Tuna where all on the menu and we enjoyed it as sashimi, BBQ grilled and hubby even turned on some fancy pants Portugese dish…. I’ve got competition you know! The pate recipe here is made from smoking the fish heads, there is a lot of meat left if you fillet fish and we don’t waste a bit here you know. Our friend across the road smokes the fish in his top of the range flashy smoker, well actually it not flashy it’s our old electric oven which he converted into an outdoor smoker. The warmer draw at the bottom of the oven is where the fire and wood smoke goes and the oven racks are what the fish lay on to be smoked. It’s called Kiwi ingenuity, such resourceful people the Kiwis, I love them.

Here’s the recipe in rough quantities, play around with the flavours if you make it as it will depend on the fish you have smoked and how much! I have used coconut powder in the recipe which you should be able to buy from and Indian or Asian grocer.


100g smoked fish, approx (mine was a mix of tuna & kahawai)

Large handful coriander leaves, finely chopped

1-2 chilies, finely chopped

1 small lime, juice and zest

1 spring onion, finely chopped

50 ml coconut milk

1 Tbsp coconut powder (if you can’t get it dont’ worry but add a little more coconut milk, pate will be a little softer and less coco-nutty)

Salt & pepper, to season


Add all the ingredients except for the salt and pepper into a bowl and mash them together with a fork to form a rough pate (no need to use a food processor).

Season with salt & pepper then chill in the fridge.

Serve with crackers or bread. Enjoy!

14 Comments Post a comment
  1. beautiful Alli, I like the idea of a dairy-free pate. will give it a whirl next time we have some smoked fish 🙂

    January 28, 2013
  2. Wonderful! Spreads of this kind are always extremely enjoyable. I really like your take on that British classic…



    January 29, 2013
  3. Flo Guenand #

    This just looks so tempting! I’ll definitely try it next time I smoke some fish. Thanks for your wonderful recipes madame Allison!

    January 29, 2013
  4. Looks very tasty and another great photo!

    January 29, 2013
  5. Sounds delish! And what a great pic x

    January 29, 2013
  6. How delicious 🙂

    January 29, 2013
  7. Tessa #

    Sounds and looks delicious!

    January 29, 2013
  8. Thank you for bringing us on the winter half of the planet an idea of summer on the beach! 🙂

    January 29, 2013
  9. Its nice to see you used fish heads on your recipe, I love them as they are tastier, better texture and moist. We use them a lot in soups as well as grilled, now I am craving for teriyaki char grilled tuna heads. Nice recipe!

    January 29, 2013
  10. Beautiful!

    January 29, 2013
  11. That has all my favourite flavours. I envy you all that fresh fish. I heard that the coast was like glass last weekend. I wish I had seen it. It doesn’t happen too often.

    January 29, 2013
  12. lou119 #

    Looks so tasty !
    Thanks for sharing 😉

    February 1, 2013
  13. Delicious! And what a great use for an old oven!

    February 12, 2013
    • peasepudding #

      Funny isn’t it, I must take a pic next time it is going full of fish!

      February 13, 2013

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: