Smoked Peppered Mackerel Pate

Smoked Peppered Mackerel Pate

If you are looking for a quick, easy to make starter then try Fiona Rossiter’s Smoked Peppered Mackerel Pate, it is simply perfect! The idea for this recipe came from Fiona’s sister in-law, in the UK.

Smoked Peppered Mackerel Pate

This pate recipe could not be more simple and is really delicious. Fiona serves it as a starter with crusty bread or rye crackers. It also works well as part of a cheese board, especially for people {like Fiona}, who do not like chicken liver pate or even as a late afternoon snack!

Recipe serves 4 as a starter

Ingredients:

2 Smoked Peppered Mackerel Fillets

150-200ml Cream Cheese

2-3 Lemons

Chives

Salt and Pepper

Method:

Remove the skin from the mackerel fillets, checking for any bones.

Roughly break the fish into pieces and place in a mixing bowl.

Add 2/3 of cream cheese, as well as the juice of 1 lemon. Blitz with a stick blender, until it reaches a creamy consistency. Taste the pate at this point and add more cream cheese and/or lemon juice if required.

For a bit of a kick, add a teaspoon or two of horseradish.

Season with salt and pepper to taste.

Fiona finds that it does not need much seasoning, as the mackerel fillets are peppered. Chop a handful of chives and add to the pate, mix well and place into a serving dish or jar. Just before serving sprinkle chopped chives on top. Serve with warm crusty bread or for the health conscious rye crackers.

Tip: You can double the recipe and store it in a sealed jar in the refrigerator for up to a week. It is great to have on-hand, especially if friends pop for a quick glass of wine!