Smoked mackerel paté
1 Apr 2015
Prep Time
10 minutes
Total Time
10 minutes
Background
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
- 200g smoked mackerel fillets
- 150g cream cheese
- 150g crème fraîche
- juice of half a lemon
- Salt & pepper
- 2 tsp grated horseradish
- Small handful of chives (finely chopped)
Instructions
- 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.
Tips
- Instead of chive you can use other herbs too - dill is perfect for this recipe.
- If you don't like horseradish just omit it. If you don't have grated horseradish, use horseradish sauce and less crème fraîche.
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Categories
- Meal Type: - Appetizer - Dinner - Dips - Everyday - Nibbles & Bites - Quick & Easy - Sandwiches - Snacks - Starter
- Cuisines: - French
- Occasions: - Afternoon Tea
- Ingredients: - Oily Fish
- Health and Diet: - Egg Free - Gluten Free - Healthy
- Skill Levels: - Easy
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