Smoked mackerel pate
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
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
- 3 smoked mackerel fillets
- 150g cream cheese
- Zest and juice of one lemon
- Bunch of Parsley
To serve
- 3 smoked mackerel fillets
- 150g cream cheese
- Zest and juice of one lemon
- Bunch of Parsley
- Sourdough bread
- Rocket
- Olive Oil
- Red wine vinegar
Method
- STEP 1Make sure all the bones are removed from the mackerel
- STEP 2Remove the skin from the mackerel
- STEP 3Place two of the mackerel fillets into a food processor, breaking into smaller pieces as you do
- STEP 4Add the cream cheese, zest and juice of one lemon and parsley
- STEP 5Pulse for around 20-30 seconds until you are left with a smooth pate
- STEP 6Remove from the processor and flake through the remaining fish fillet
- STEP 7Taste 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 8For some colour on the plate prepare some watercress and dress with a dash of olive oil and red wine vinegar
- STEP 9Serve with griddled sourdough
