Smoked mackerel, lemon & herb pâté

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• Victoria

  28 April 2008

  Victoria rated and commented on this recipe

  

  I made this for an 'all female' dinner party & it went down really well. It was extremely easy to prepare & I will definitely try it again. I made it with salmon, but I'm keen to try it with trout too.

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• charmed

  14 August 2008

  charmed rated and commented on this recipe

  

  I made this with smoked peppered mackerel. It was very easy to make and very tasty.

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• em1l1e

  03 January 2009

  em1l1e commented on this recipe

  Does anybody have any idea how long this will keep for?

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• Hellsbells

  06 January 2009

  Hellsbells commented on this recipe

  Made this quick and easy recipe night before big family meal. Went down a treat, not too rich leaving room for next course. Used philadelphia cream cheese with chives already in rather than both separately. Delicious.

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• Helen B

  04 March 2009

  Helen B rated and commented on this recipe

  

  very easy to make and very, very tasty, works with just plain cream cheese just as well

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• emma

  07 May 2009

  emma commented on this recipe

  really lovely starter,not to rich or filling. it went down very well as a romantic meal for two and using it again for dinner party!

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• Samantha

  21 May 2009

  Samantha rated and commented on this recipe

  

  So easy to make and very tasty. I purchased some mini kilner jars from lakeland as they suggested and this makes it look like you've put lots of effort in!! This has now been firmly added to my list of starters!

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• Sue

  27 September 2009

  Sue rated and commented on this recipe

  

  Absolutely delicious, and so easy to make. I think the lemon was a bit big as I felt it was a bit lemony. Easily rectified next time

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• NathalieM

  13 October 2009

  NathalieM commented on this recipe

  This is lovely, I also make this with any leftover sour cream, natural yoghurt or creme fraiche. Does anyone know if leftovers will freeze?

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• geronimo

  17 December 2009

  geronimo commented on this recipe

  This is a great version of this recipe... 90g/3.5 ozs. smoked mackerel. 110ml/4 fl.ozs. double cream 1 tsp. readymade horseradish sauce. 1 tsp. lemon juice. 85ml/3 fl. ozs chicken stock. 2 Geatine leaves soaked in cold water until soft, squeeze out excess water. METHOD. Place the mackerel, cream, horseradish sauce and lemon juice in a blender and blend to a smooth puree. Put the chicken stock in a saucepan, bring to a simmer, put the drained gelatine into the hot stock and stir until dissolved. Whisk it into the mackerel mix until well combined. Place in the fridge for 3 hours to set........ Brilliant on toast/ crackers etc.

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• Hunter

  18 January 2010

  Hunter rated this recipe

  

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• DawnyM

  16 February 2010

  DawnyM rated this recipe

  

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• Ms Anwyl

  23 March 2010

  Ms Anwyl rated this recipe

  

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• Lor36

  02 April 2010

  Lor36 rated and commented on this recipe

  

  This simple to make starter is delicious and very light, it is a firm favourite for special dinners in our home.

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• Susie

  16 August 2010

  Susie commented on this recipe

  Lovely, tasty recipe - simple enough to whip up quickly. Will definately be making this again..

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• Nikki

  28 August 2010

  Nikki rated and commented on this recipe

  

  I made this as part of a buffet and served it with homemade wholemeal pitta crisps to dip. It was so delicious and easy to make. I polished off the leftovers for my lunch the next day! Will definitely make again.

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• LisaH

  02 September 2010

  LisaH rated and commented on this recipe

  

  Made this with hot-smoked salmon, with some extra lemon - a perfect recipe. Used Philadelphia with chives as recommended by Hellsbells. So easy to make and everyone loved it.

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• smhayter

  13 December 2010

  smhayter commented on this recipe

  Does anyone know how long this will last in the fridge? I am making it for Christmas day starter and it would be handy to make in advance and save the left overs for boxing day lunch.

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• Polar Monkey

  20 January 2011

  Polar Monkey commented on this recipe

  Super quick to make and very tasty, its lovely with homemade oatcakes and brown bread.

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• Polar Monkey

  20 January 2011

  Polar Monkey rated and commented on this recipe

  

  Forgot to rate it!

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Ingredients

• 250g smoked mackerel , skin and bones removed, flaked
• 200g cream cheese
• 1 lemon , zested and juiced
• 1-2 tbsp creamed horseradish , to taste
• parsley and chives chopped to make 2 tbsp each
• Melba toast or slices of toasted brioche to serve

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Difficulty and servings

Serves 6

Preparation and cooking times

Ready in 15 minutes

Ingredients

• 250g smoked mackerel , skin and bones removed, flaked
• 200g cream cheese
• 1 lemon , zested and juiced
• 1-2 tbsp creamed horseradish , to taste
• parsley and chives chopped to make 2 tbsp each
• Melba toast or slices of toasted brioche to serve

Per serving

299 kcalories, protein 9.1g, carbohydrate 0.6g, fat 28.9 g, saturated fat 13.2g, fibre 0.2g, salt 1.11 g

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