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| Cold‑Smoked Bluefin Tuna Pâté with Capers & Dill |
Cold‑smoked bluefin tuna has a depth of flavour that sets this pâté apart. It’s silky, gently smoky, and full of natural richness, which means you don’t need many extras to build something special. A little softened crème fraîche or cream cheese, and a squeeze of lemon help create that smooth, whipped texture that spreads beautifully across crackers or toasted sourdough.
Capers add their signature pop - salty, tangy, and just sharp enough to cut through the richness. Dill brings freshness and a soft herbal note that works perfectly with seafood, giving the pâté a brightness that keeps each bite interesting. Together, they balance the smokiness of the tuna and make the whole dish feel lighter and more vibrant.
This pâté is ideal for entertaining because it comes together in minutes and can be made ahead. It’s also a great way to showcase high‑quality smoked fish without needing to do much to it. Serve it with crisp crackers, thinly sliced baguette, or even cucumber rounds if you want something fresh and light. Add a sprinkle of dill or chopped parsley on top, and you’ve got a beautiful little dish that looks as good as it tastes.
Whether you’re building a weekend platter, hosting friends, or just treating yourself to something a bit special, this cold‑smoked tuna pâté delivers big flavour with minimal effort - a small luxury for any occasion.
Ingredients
250gm cream cheese, softened to room temperature (can use a combination of any of cream fraîche, sour cream or cream cheese if you wish - use what you have).
Same quantity of smoked fish
1 tbsp dried dill or 2 tbsp fresh, chopped
Juice of one lemon
1 tbsp capers, drained and chopped finely
1/2 an onion, peeled and finely diced
1 tbsp white vermouth (optional)
Ground sea salt and black pepper
Method
Place all ingredients in a food processor with an ordinary mixing blade and whizz until it's a paste.
Alternatively, place all ingredients in a bowl and mash together.
Chill and serve with a sprinkle of dill or chopped parsley on top with crackers, tortilla or pita crisps, or toasted thinly sliced sourdough or baguette
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