prawn pate

Smoky prawn pate with bruschetta toast recipe

THIS smoky prawn pate is a delicious fresh summer taster served on Italian bruschetta toast for a blend of smooth and crunchy flavour sensation.


  • 350g peeled and deveined green prawns
  • 2 cloves garlic, crushed
  • 1 tbsp finely chopped fresh garlic chives
  • 1 tbsp finely chopped fresh dill
  • 250g cream cheese at room temperature
  • 1 tbsp lime juice


  1. Smoke prawns in the Nipper Kipper or similar smoker oven following the smoker’s instructions. Allow prawns to stand and cool.
  2. Put prawns in blender and chop.
  3. Add cream cheese, dill and garlic to blender and combine until smooth.
  4. Remove from blender and place pate in a bowl. Stir through garlic chives and salt to taste.
  5. Place pate in ramekins and refrigerate to chill.
  6. Serve with Italian bruschetta toast.

Prep time: 10 min

Cook time: 35 min

Serves: 4

About Melissa Frohloff

Melissa is Bush 'n Beach Fishing magazine's celebrity chef. She is happy to share all her tasty recipes.

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