- By Fish
- By category
- By Season
Smoked Mackerel Pate
Skin and flake the smoked mackerel, making sure that all bone 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.
- Seafood Ingredients
1 pack of 454g award winning smoked mackerel fillets
- Other Ingredients
- 1 lemon
- 7 oz (150 g) low fat cream cheese (Philadelphia is ideal)
- 3 teaspoons prepared horseradish sauce
- Freshly ground black pepper
Publication Date: January 28, 2015.