No image available
Member recipe

Smoked Mackerel Pate

  • 1
  • 2
  • 3
  • 4
  • 5
(1 ratings)

Member recipe by

Servings

Serves 1 - 6 Portions

Quick and easy creamy pate - great on toast as a snack or a fantastic dinner party starter!

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 1 pack/280g peppered smoked mackerel fillets
  • 1 200g pack of cream cheese
  • 1 tbsp of creme fraiche
  • juice of half a lemon
  • Optional Extras:
  • 1 tsp jarred horseradish
  • handful chopped chives
  • handful chopped parsley

Method

    1. Start by removing the skin from the mackerel fillets. Usually the skin will peel straight off but you can easily scrape any remaining skin off with a sharp knife.
    2. Roughly break up the fish, checking for any obvious bones or scales.
    3. Place the mackerel, cream cheese and creme fraiche (plus any additional ingredients if using) in a blender or food processor and whizz for 1 minute to ensure that all the mackerel flesh and peppercorns are combined. While the food processor is running add lemon juice to taste.
    4. Double check that all the ingredients are incorporated and give it a taste to check the seasoning! Then decant into a medium serving bowl or into individual portions - don't worry if the mixture is a little runny, it will firm up in the fridge. Garnish with parsley/chives/lemon, cover with cling-film and place in the fridge for at least an hour. Can be made in advance and keeps well in the fridge for up to 3 days.
    5. Serve with crusty brown toast and enjoy!

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Millie19
4th Oct, 2016
3.8
Really quick and easy to make.
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.