Smoked Mackerel Pate
Smoked Mackerel Pate
Serves 4 as a generous starter, 10 minutes
Smoked mackerel pate is perfect as a tasty starter, lunchtime spread or snack. Spread lashing on sourdough, rye bread or really anything you have to hand and you’re in for a treat. Best of all it takes less than 10 minutes to make.
Mackerel finally seems to be having its moment. Full of flavour and all the omega 3 oils that nutritionists remind us are vital and it’s on the cheaper end of the price bracket. For some reason many people claim they don’t like mackerel and that it is ‘too fishy’, a sentiment that is deemed an insult. Not in our eyes. We love this fishy fish.
However, if you don’t fancy cooking with the fresh fish, smoked mackerel is a delicious option and a little goes a long way. Get your hands on a pack and your could be having pate one night and our smoked mackerel carbonara the next. In fact we stand by this recipe so much so that we’d be willing to serve it to those mackerel sceptics and are sure it would change their minds.
This recipe is so unbelievably simple, taking only 10 minutes from start to finish. Which is good because once it’s made its guaranteed to disappear pretty quickly. We’ve been known to eat it with a spoon straight out of the pot!
For the pate:
3 smoked mackerel fillets
150g cream cheese
Zest and juice of one lemon
Bunch of Parsley
Red wine vinegar
Make sure all the bones are removed from the mackerel
Remove the skin from the mackerel
Place two of the mackerel fillets into a food processor, breaking into smaller pieces as you do
Add the cream cheese, zest and juice of one lemon and parsley
Pulse for around 20-30 seconds until you are left with a smooth pate
Remove from the processor and flake through the remaining fish fillet
Taste and test for seasoning. Some mackerel can be salty enough without adding any additional salt so it is all down to your personal preference.
For some colour on the plate prepare some watercress and dress with a dash of olive oil and red wine vinegar.
Serve with griddled sourdough. If plating up on slicesscatter some cress on top of the pate.