April 26, 2021

Smoked Herring Pâté

Emily Browning

We’ve all heard the old adage: don’t judge a book by its cover. We think this courtesy should extend to your plate, sometimes, too.

What this Smoked Herring Pâté lacks in looks, it makes up for in taste. If you’re looking for an easy way to spice up that tin of herring in your pantry, try this quick and simple paté.

Mary Manette’s Smoked Herring Pâté


  • 190 g tin of Mary Manette’s Wild Nova Scotia Herring (drained)
  • 8 oz package of softened cream cheese
  • 2 tablespoons softened butter
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon freshly squeezed lemon juice
  • 1/3 cup minced red onion
  • 1 small garlic clove, minced
  • grind of fresh black pepper + dash of tabasco or any hot sauce to taste
  • Garnish: 2 tablespoons chives (chopped)
  • Triangles of toasted bread or thick, savory crackers.

The Method:

  1. Add all ingredients (except chives) to a food processor bowl.
  2. Pulse until mixed well but not completely puréed. Add more ground pepper or hot sauce as needed.
  3. Serve on toast points or thick, quality crackers and top with chopped chives. Refrigerate any leftovers.

Chef’s Tip:

Spoon the mixture into a serving dish and refrigerate overnight so the flavours can blend.Serve Smoked Herring Pâté at room temperature and top with chopped chives.


Be sure to tag us in your recreations! @MaryManetteSeafood on Facebook & Instagram 

Emily Browning

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