Smoked Mackerel Pate
From vertangie 17 years ago
- - to make
- Serves 3
A slightly hot pate loaded with good for you oily fish but doesn't taste particularly fishy for those who aren't that fond of it.
Ingredients
- 3 smoked mackerel fillets (coated in lemon and parsely if available, otherwise add parsley to mix) shopping list
- 100 grams low fat cream cheese shopping list
- juice from 1 a lemon shopping list
- 1 or 2 tablespoons horseradish sauce shopping list
- black pepper shopping list
- melted butter (optional) shopping list
How to make it
- Peel the mackerel fillets break the flesh into chunks
- Place all ingredients (except butter and half of the lemon) into a blender
- Blend until smooth, doesn't take long.
- Spoon into a dish or individual dishes if serving as a starter,
- Make sure there are no air gaps in the mixture as this makes it go off faster.
- For a nice finishing touch:
- Pour a little lemon onto the top of the pate in the dish.
- Place a little chopped parsley or chives in the center
- Pour just enough melted butter over the top to cover the pate and create a seal.
- This is a traditional way of keeping pate fresh for longer before the days of plastic
the fish
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removing the skin
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the horseradish sauce
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all the ingredient in the mixer
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blitz until smooth
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top with melted butter
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People Who Like This Dish 1
- notyourmomma South St. Petersburg, FL
- trigger MA
- vertangie Penrith, GB
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The Rating
Reviewed by 2 people-
Delicious.....I smoke my own fish from the mess of fish the daughter's boyfriend shares with us. I love smoked fish spread and this is a great version.
notyourmomma
in South St. Petersburg loved it
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I love the horseradish in this recipe
Michael
trigger
in loved it
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