Easy smoked mackerel pâté
- Sara Buenfeld
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Serves 2
Easy
Prep: 15 mins
A star rating of 4.5 out of 5.26 ratingsRate
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This relaxed mackerel pâté starter can be whizzed up in just 15 minutes - and it won't break the bank either
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Ingredients
Nutrition
Units:
MetricUS
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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Nutrition: per serving
- kcal440
- fat41g
- saturates17g
- carbs1g
- sugars0g
- fibre2g
- protein16g
- salt2.26g
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Method
-
step 1
Tip the melted butter, lemon zest, mackerel and spring onion into a food processor and blend until smooth. Spoon into a ramekin and smooth the top.
-
step 2
For the topping, melt the 15g butter with the horseradish, then stir in the parsley. Carefully spoon over the pâté to cover it. Press some parsley leaves on top, grind over some black pepper and chill to set the butter. Serve the ramekin of pâté with French bread, butter and extra horseradish sauce.
Recipe from Good Food magazine, June 2009
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A star rating of 4.5 out of 5.26 ratings
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