Smoked mackerel pate. Smoked mackerel pâté choux with green pineapple chutney. Smoked mackerel pâté is always made from hot smoked mackerel - Grigson claims the cold smoked sort is "much superior in flavour and closer to smoked salmon in texture, but being more. Smoked mackerel pate with griddled toast and cress salad.
Just combine your Smoked Mackerel, flaked into pieces, with soft cheese, lemon, sea salt and pepper and some horseradish.
Pulse the mackerel, lemon zest, horseradish, soft cheese and crème fraîche for a few seconds in a blender until combined.
Freezing, however, wouldn't be advisable as it contains mayo which doesn't freeze well.
You can Cook Smoked mackerel pate using 6 ingredients and 4 steps. Here is how you achieve it.
Ingredients of Smoked mackerel pate
- Lets Go Prepare 250 gms of smoked mackerel fillets skinned.
- It's 250 gms of cream cheese.
- It's of juice of one lemon.
- Lets Go Prepare 2 tablespoons of finely chopped dill.
- What You needis 1 teaspoon of smoked paprika.
- It's of salt and pepper.
I like my fish pâté smooth and this one. Arrange the other ingredients on a large serving platter, with the mackerel pâté alongside, and tuck in. Smoked Mackerel Pate recipe: Try this Smoked Mackerel Pate recipe, or contribute your own. This lighter and healthier smoked mackerel pâté, (or is that a smoked mackerel hummus?) was whizzed up as a quick lunch for two, when we only had one mackerel fillet, the scrappings from a.
Smoked mackerel pate instructions
- Combine all the ingredients in a mixing bowl and blend with a hand blender until thoroughly combined and smooth textured..
- Transfer into a suitable serving dish and dust with a little of the smoked paprika or decorate with slices of lemon..
- Refrigerate until needed..
- Serve with toast or french bread..
Quite simply the easiest pâté I've ever made. All the ingredients are placed together in the bowl of the processor, then one little whiz and it's made! It also has an utterly sublime flavour - brilliant! You can serve the pate in small ramekins or in one large dish. Smoked mackerel gives wonderful flavour to this recipe.