Avocado and Pilchard Pâté recipe

This is a highly unusual pâté that's perfect for people who don’t like avocado and pilchard - this pâté combines these flavours perfectly, making them into a delicious meal. Serve with Melba toast or crackers and a slice of lemon.


  • 2 large avocados
  • 1 large tin of pilchards in brine
  • 12-16 stuffed green olives
  • 3 pickled gherkins
  • 3 or 4 spring onions
  • 4 tbsp. mayonnaise
  • 2 tbsp. capers
  • 1 tsp. Worcestershire sauce
  • Pinch of freshly ground black pepper


  1. De-stone the avocado and peel it. Chop the flesh and put it into a large mixing bowl. Chop the spring onions and the gherkins.

  2. Add the tin of pilchards, olives, gherkins, spring onions and capers. Add the Worcestershire sauce and a pinch of pepper.

  3. Using an electric mixer, start blitzing the ingredients to form a smooth paste. Add the mayonnaise in, one tbsp. at a time, blitzing after each tbsp. You should have a smooth paste.

  4. Cover and leave in the fridge for around half an hour before serving.

Recipe Details:

  • Author: Laura Young.
  • Published:

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