Now that summer's here, this light and delicious pate makes a change from heavier meat versions, and is better for you too.
This recipe really couldn't be simpler, taking literally five minutes to prepare. It is also very simple to increase the quantities to feed more if required. You can make it up to a day in advance as long as you store it in the fridge, covered with cling film.
Serves 4 very generously.
Ingredients:
- 200 g smoked mackerel fillets, pre-cooked
- 4 spring onions (scallions)
- 150 g soft cheese
- 2 tablespoons light creme fraiche
- 1 tablespoon creamed horseradish sauce (you can adjust this up or down, depending on how strong you want the flavour)
- juice of half a lemon (this can be omitted if you prefer a richer pate)
- freshly ground black pepper
- paprika, to serve (optional)
Method:
- First of all, prepare the spring onions (scallions) by washing them thoroughly and trimming off the roots. Chop them roughly, using the white part and a little of the green leaves. Place the roughly chopped pieces into a blender or food mixer and pulse them for a few seconds until they are finely chopped.
- Now take your mackerel fillets and gently peel off and discard the skins - they should come away easily. Break the fillets up into rough pieces and add to the blender along with the onions, pulsing them for around 20 seconds until flaked.
- Season well with freshly ground black pepper - you shouldn't need to add salt as the mackerel fillets are naturally quite salty, but you can add a little if you like. Remember not to over season at this point - you can always check how it tastes at the end and add a little more seasoning at that point if required.
- Add the remaining ingredients to the blender - the soft cheese, the creme fraiche and the horseradish sauce. You should also add the lemon juice at this point, if using. Mix everything together well until the ingredients come together in a smooth pate. Be careful not to over-mix - there should still be some flakes of fish visible to give the pate texture.
- Spoon the pate into small ramekins (you should get 4 from these quantities) and sprinkle a little paprika over the top. Cover with cling film and chill in the fridge until required.
- Serve with fresh crusty bread or toast, perhaps with a rocket salad on the side.
Variations: this recipe also works well with other smoked fish, such as trout fillets. To make the dish lower in fat, you can use low fat soft cheese, although the texture of the finished pate won't be quite as rich.
The copyright of the article Easy Smoked Mackerel Pate in Dinner Recipes is owned by Elizabeth Gregory. Permission to republish Easy Smoked Mackerel Pate in print or online must be granted by the author in writing.
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