Smoked mackerel pate
- Good Food member
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Serves 4
Easy
Prep: 5 mins
Cook: 10 mins
A star rating of 1 out of 5.1 ratingRate
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This recipe was submitted by Good Food member gillsgillsgills and has not been tested by our team.
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"This recipe is so unbelievably simple, taking only 10 minutes from start to finish. Which is good because once it’s made its guaranteed to disappear pretty quickly."
Ingredients
Units:
MetricUS
- 3 smoked mackerel fillets
- 150g cream cheese
- zest and juice of 1 lemon
- bunch of parsley
To serve
- sourdough bread
- rocket
- olive oil
- red wine vinegar
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Method
-
step 1
Make sure all the bones are removed from the mackerel.
-
step 2
Remove the skin from the mackerel.
-
step 3
Place two of the mackerel fillets into a food processor, breaking into smaller pieces as you do.
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step 4
Add the cream cheese, zest and juice of one lemon and parsley.
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step 5
Pulse for around 20-30 seconds until you are left with a smooth pate.
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step 6
Remove from the processor and flake through the remaining fish fillet.
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step 7
Taste and test for seasoning. Some mackerel can be salty enough without adding any additional salt so it is all down to your personal preference.
-
step 8
For some colour on the plate prepare some watercress and dress with a dash of olive oil and red wine vinegar.
-
step 9
Serve with griddled sourdough.
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A star rating of 1 out of 5.1 rating
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