Smoked mackerel paté
Smoked mackerel paté is a very popular spread so there are hundreds of recipes. This is a classic version that’s made with horseradish. It’s perfect on party nibbles decorated with pickled beetroot or cucumber or as a snack with afternoon tea or a spread at a picnic. You can serve it on crusty rolls, crostini, toast, sour rye bread etc
Ingredients
Method
- Skin the mackerel. Check the fish for small bones. Flake the flesh into a food processor and add the cheese, crème fraîche and horseradish. Whizz for 30 seconds or so, until you get a smooth paste.
- Season to taste, stir in some lemon juice. Taste and adjust the seasoning, lemon juice and horseradish combo.
- Fold in the chives.
- Serve chilled or at room temperature.