Smoked Fish Pâté with Radish, Orange and Cucumber Salad

Name: Smoked Fish Pâté with Radish, Orange and Cucumber Salad | Asda Good Living
Total time: 20 min
Yield: 4
Cuisine: European
Ingredients: 200g pack Asda Flaky Smoked Kipper Fillets & Butter; 2 Oranges; 1 tbsp Vegetable Oil (or olive oil); 1 Lemon, ½ zested and all juiced; 240g Radishes, trimmed and cut into thin wedges; ? Cucumber, thinly sliced; 125g Asda Light 50% Less Fat Original Soft Cheese; 120g Asda Mild & Tender Baby Leaf Salad; 8–10 slices Just Essentials by Asda Wholemeal Bread, quartered

Plate up a pub-style platter with salad and tasty, lemony kipper pâté that’s made with only three ingredients.

By Asda Good Living,18th June 2024

Cook: 20 Mins

Serves: 4

Price: £1.20 per serving

Nutritional Information

Each 340g serving contains

Energy
5222kj
367kcal

18%

Fat
14.3g

Med
20%

Saturates
3.4g

Low
17%

Sugars
10.9g

Low
12%

Salt
1.60g

Med
27%

of your 5-a-day

of your reference intake.
Typical energy values per 100g:
1536kj/367kcal

Ingredients

200g pack Asda Flaky Smoked Kipper Fillets & Butter

2 Oranges

1 tbsp Vegetable Oil (or olive oil)

1 Lemon, ½ zested and all juiced

240g Radishes, trimmed and cut into thin wedges

? Cucumber, thinly sliced

125g Asda Light 50% Less Fat Original Soft Cheese

120g Asda Mild & Tender Baby Leaf Salad

8–10 slices Just Essentials by Asda Wholemeal Bread, quartered

Method

Cook the kippers following the pack instructions, then spread the fillets out on a plate to cool quickly.

Prepare the salad. Use a small, serrated knife to cut the top and bottom off the oranges, and sit on a chopping board, cut-ends down. Using downward strokes, carefully slice the skin and white pith away. Cut between the membranes to remove all of the orange segments, then squeeze what is left into a big mixing bowl to catch the juices.

To those juices add the oil, 1 tbsp lemon juice and salt and pepper. Tip in the orange segments, radish wedges and cucumber. Toss lightly to dress.

Using two forks, remove skin and any visible bones from the cooled kippers and flake the flesh into a medium-sized mixing bowl. Lightly mash in the cream cheese. Season with freshly ground black pepper and a little more of the lemon juice to taste.

Toss the salad leaves into the salad bowl, then divide between four dinner plates. Divide the pâté between them too, sprinkling with the lemon zest and a little more black pepper. Serve with toasted bread.