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Herring Pate


  • 1 x 400g can Scottish herrings
  • 250g Australian continental-style cottage cheese
  • 2 hard boiled eggs, chopped
  • 1 tablespoon chopped parsley
  • 2 tablespoons dry sherry
  • ground black pepper, to taste
  • 1/4 teaspoon mixed herbs
Download Recipe (PDF)


  1. Remove and discard bones from herrings. Blend flesh with remaining ingredients until smooth. Spoon into a 3 1/2 cup pate terrine or pot and refrigerate until cold.


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