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Smoked Mackerel Pate

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Ingredients

Serves 4

  • 2 smoked mackerel fillets

  • 60g light cream cheese

  • 1/4 lemon juiced

  • 1 tbsp horseradish cream

  • 2 tbsp fresh dill

  • 1 tbsp capers

  • salt and pepper

Method

All you will need for this is a blender but if you don't have one you can make it in a bowl and mash everything together with a fork, it'll just take a bit more effort.


First off put the cream cheese, lemon juice, dill and horseradish cream in the blender and mix well. You want to do this first as you don't want the mackerel blended to a paste.


With that in mind skin the mackerel and break the flesh into the mix. If you are worried about bones the easiest way is to run a knife either side of the bone line and pull the flesh away to the side leaving the skin and bones together.


Pulse the blender just a few times to break up the mackerel but not over blend it.


Once done roughly chop the capers and mix in by hand, this gives you little bursts of flavour through the pate.


Spoon into a small bowl or individual pots, top with a frond or two of dill, cover and refrigerate for an hour at least (up to two days) before serving to allow it to firm up a little.

If you want a punch of flavour with minimal fuss this is the recipe for you.


Smoked Mackerel is such a strong flavour it isn't for everyone but I love it and am always looking for new ways to use it. This pate recipe gives you something that you can make in ten minutes without any cooking for a quick lunch or as a starter for a dinner party. As long as your guests like fish as much as you do they'll love it.


You can make it a day ahead and just pop it straight out the fridge when you are ready.

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