Smoked Bangus Paté

Why be boring? Duck liver paté is so conventional, not to mention expensive. So we thought we’d go against the flow and come up with something original: Smoked bangus paté.

It’s an exquisite twist to the humble smoked bangus—or tinapang bangus, as Filipinos call it. And even better, preparing it won’t burn a hole in your pocket.

Fancy a tête-à-tête? You bring the wine, we’ll take care of the crackers and paté.

A la votre!

Smoked Bangus Paté


1 pack medium Sarangani Bay Smoked Prime Boneless Bangus

1 box cream cheese

½ cup all–purpose cream

2 tbsp lemon juice

salt and pepper to taste

olive oil


SARANGANI BAY Smoked Prime Boneless Bangus is already cooked twice: perfectly brined, then expertly smoked, so it’s easy to heat and serve, after being thawed properly.

Pan-fry the fish briefly in a little olive oil, long enough just to heat it through.

Flake fish meat, discarding skin, head and tail.

Combine flaked bangus with 1 box softened cream cheese, ½ cup all purpose cream and 2 tbsp lemon juice in a food processor.

Pulse until smooth and creamy.

Season with salt and pepper to taste.

Serve with crackers, carrot sticks, celery sticks, broccoli, and sliced zucchini.