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Smoked Stilton & pecan nut pate

A deliciously rich and creamy, easy-to-make pate, perfect for an appetiser or as a cheese course - serve with a glass (or two) of port or chilled dessert wine!

Image of Smoked Stilton Pate


150g Smoked Stilton
50g Pecan nuts (or walnuts - both work well)
2 dessert spoons of Crème Fraîche
Cheese Biscuits to serve


    Prep Time: 20 minutes
    Cook time: 5 minutes
    Serves: 4-6 people


      Lightly toast pecan nuts in a dry frying pan or in the oven, until lightly browned
      Allow to cool on a rack
      Using a hand blender puree chunks of the smoked Stilton and the crème fraîche (a slightly harder way would be to beat the ingredients together in a bowl with a wooden spoon)
      When the mix is a smooth paste add the pecans (keeping some aside for decoration), pulse to a rough texture
      Place in ramekins and chill for later use
      Serve with any of our cheese biscuits, grapes and celery

        Shop the Ingredients...