Smoked mackerel pâté with French bread & horseradish

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• Christine

  04 June 2009

  Christine rated and commented on this recipe

  

  This is a very simple and tasty recipe. I have made it at least five times and the reaction has always been very positive. Even if the horseradish is served separately, it is still excellent.

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• ukberni

  14 August 2009

  ukberni commented on this recipe

  Simple, tasty and pretty impressive too! I already have more smoked mackerel to do it again!

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• kate

  01 September 2009

  kate rated and commented on this recipe

  

  Followed recipe, was ok but not a favorite!

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• Finder

  13 December 2009

  Finder rated and commented on this recipe

  

  Anyway know how log this will keep? I guessing a day ahead would be ok I like it - it's nice and simple to make and tasty too

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• Christabella

  04 July 2010

  Christabella commented on this recipe

  Made this several times, great tasting and very simple to make

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• Anna De Bailleul

  15 August 2010

  Anna De Bailleul commented on this recipe

  Fantastic recipe, so simple and very tasty, we will be making this again. !!

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• KKN

  29 August 2010

  KKN rated and commented on this recipe

  

  Love it - make it loads. It's simple, but very tasty. We have it with toated wholewheat muffins.

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• mollym

  18 November 2010

  mollym rated and commented on this recipe

  

  lovely starter and freezes well for a month. I just top with the melted butter and make horseradish creme when serving.

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• ntlyle

  07 December 2010

  ntlyle rated and commented on this recipe

  

  This recipe tasted great and was fairly simple. The only reason for 4 stars not 5 is that a had trouble combining the melted butter and horseradish so the topping looked a bit lumpy, didn't affect the taste though.

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• currie

  24 February 2011

  currie rated and commented on this recipe

  

  I went for a lower fat option. Replaced the butter and wizzed in a teaspoon of light soft cheese. Added a pinch of cayene pepper and left out the lemon rind. S'pose it's a different recipe, but it tastes tip top. Might wiz a slice of a cox or a bramley apple with it next time. What about dropping in a couple of walnuts?

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• spanish

  04 March 2011

  spanish commented on this recipe

  What a fabulous recipe! I followed this exactly and it went down a bomb at a dinner party! Not bad for a nervous cook who won't try anything unless shown!

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• spanish

  04 March 2011

  spanish rated this recipe

  

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• kate

  11 February 2012

  kate rated and commented on this recipe

  

  Really nice, tho I added extra lemon and zest to cut through the oily taste of the fish, Would definitely do again, a tasty cheap starter to a meal, or a nice quick lunch!

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• Musidora

  25 February 2012

  Musidora rated and commented on this recipe

  

  Made this & it was very easy. I added horseradish to the main mix & a lot of black pepper & a clove of garlic (because I love garlic) The horseradish butter was really good. Wondered how long it kept, but needn't have as it was eaten in a day. Great to take to work for lunch. Froze some & will see what that's like, if it's good I will do a large quantity so we have some on hand for emergencies.

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• simoney

  17 September 2012

  simoney commented on this recipe

  My other half loves this recipe. It's very easy to make and only takes minutes, a good dinner party starter or quick lunch.

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• simoney

  17 September 2012

  simoney rated and commented on this recipe

  

  Forgot to rate!

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http://www.bbcgoodfood.com/recipes/11020/

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Ingredients

FOR THE PATE

• 25g unsalted butter , melted
• zest ½ lemon
• 160g pack smoked mackerel (split fillets), skinned
• 1 spring onion , roughly chopped

FOR THE HORSERADISH BUTTER

• 15g unsalted butter , plus extra to serve
• 1 tsp hot horseradish sauce, plus extra to serve
• 1 tsp finely chopped flat-leaf parsley , plus a few leaves
• French bread , to serve

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Difficulty and servings

Serves 2

Preparation and cooking times

Prep 15 mins

Ingredients

FOR THE PATE

• 25g unsalted butter , melted
• zest ½ lemon
• 160g pack smoked mackerel (split fillets), skinned
• 1 spring onion , roughly chopped

FOR THE HORSERADISH BUTTER

• 15g unsalted butter , plus extra to serve
• 1 tsp hot horseradish sauce, plus extra to serve
• 1 tsp finely chopped flat-leaf parsley , plus a few leaves
• French bread , to serve

PER SERVING

440 kcalories, protein 16g, carbohydrate 1g, fat 41 g, saturated fat 17g, fibre 2g, salt 2.26 g

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