A versatile and easy pâté, this is equally at home spread on crackers or into the hollows of celery sticks for a quick canape, or smeared on fingers of crisp hot toast to serve beside a bowl of celery soup.
Substitute walnuts for hazelnuts if you prefer. Use a different blue cheese. Add a little finely chopped fresh parsley if you’d like it to be speckled with green. And if you want to turn it into a dip instead of a pâté, mix in a tablespoon or two of mayonnaise.
Stilton, Celery and Hazelnut Pâté
130g Stilton cheese, crumbled
130g cream cheese
1 large stick of celery, strings removed, very finely chopped
30g chopped, toasted hazelnuts
NB: there are various ways to use the nuts in this recipe – incorporated into the pâté, sprinkled on top when you serve, or as a crust.
Mash the Stilton and cream cheese together in a bowl, chunky or smooth, whichever you like best. Just before you want to serve, add the finely chopped celery, otherwise the water in the celery will leach out and loosen the pâté.
Add the nuts if you’re putting them straight in. This gives a nubbly, rubbly texture some people will like and others … won’t. You may not need the full 30g: start with half the amount and see what you think.
Alternatively, form into a log using a piece of cling film, roll it in the hazelnuts and slice into discs. Or simply spread the pâté on toast, crackers or celery sticks and sprinkle with a few chopped nuts.