Smoked Mackerel Pate
20 minutes
4
Try out our recipe idea for our award-winning hot smoked mackerel pate- we think it's great!
- Skin and flake the smoked mackerel, making sure that all bones are removed.
- Squeeze the juices from the lemon add to all the other ingredients in the bowl of a food processor and whiz for 45 seconds.
- Alternatively, mix thoroughly together by hand, using a fork - this gives a more rough-textured pate.
- Check the seasoning and add more lemon juice, pepper or horseradish if necessary.
- Turn the pate into individual pots or ramekins. Chill for several hours before serving.
With thanks to Simon Stallard.
Details:
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Author: Simon Stallard
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Prep time:
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Cook time:
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Total time:
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Serves: 4
Ingredients:
- 1 pack of 454g award-winning smoked mackerel fillets
- 1 lemon
- 7 oz (150 g) low fat cream cheese (Philadelphia is ideal)
- 3 teaspoons prepared horseradish sauce
- Freshly ground black pepper
