Smoked mackerel pâté with French bread & horseradish

Smoked mackerel pâté with French bread & horseradish

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(16 ratings)

Prep: 15 mins


Serves 2
This relaxed starter can be whizzed up in just 15 minutes - and it won't break the bank either

Nutrition and extra info

Nutrition: per serving

  • kcal440
  • fat41g
  • saturates17g
  • carbs1g
  • sugars0g
  • fibre2g
  • protein16g
  • salt2.26g
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    For the pate

    • 25g unsalted butter, melted



      Butter is a dairy product made from separating whole milk or cream into fat and…

    • zest ½ lemon



      Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

    • 160g pack smoked mackerel (split fillets), skinned
    • 1 spring onion, roughly chopped
      Spring onions

      Spring onion

      sp-ring un-yun

      Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

    For the horseradish butter

    • 15g unsalted butter, plus extra to serve



      Butter is a dairy product made from separating whole milk or cream into fat and…

    • 1 tsp hot horseradish sauce, plus extra to serve
      Horseradish root on a wooden chopping board


      hors rad-ish

      Horseradish root is larger than an ordinary radish, and has a hot, peppery flavour.


    • 1 tsp finely chopped flat-leaf parsley, plus a few leaves



      One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

    • French bread, to serve


    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.

    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.

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    Comments, questions and tips

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    4th Mar, 2011
    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!
    24th Feb, 2011
    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?
    7th Dec, 2010
    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.
    18th Nov, 2010
    lovely starter and freezes well for a month. I just top with the melted butter and make horseradish creme when serving.
    29th Aug, 2010
    Love it - make it loads. It's simple, but very tasty. We have it with toated wholewheat muffins.
    15th Aug, 2010
    Fantastic recipe, so simple and very tasty, we will be making this again. !!
    4th Jul, 2010
    Made this several times, great tasting and very simple to make
    13th Dec, 2009
    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
    1st Sep, 2009
    Followed recipe, was ok but not a favorite!
    14th Aug, 2009
    Simple, tasty and pretty impressive too! I already have more smoked mackerel to do it again!


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