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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
Print Recipe
Prep Time 10 minutes
Resting Time 4 hours
Total Time 10 minutes
Servings: 4 people
Cuisine: French
Calories: 1234
Ingredients Method

Ingredients
  

  • 200 g smoked mackerel fillets
  • 150 g cream cheese
  • 150 g crème fraîche
  • juice of half a lemon
  • Salt & pepper
  • 2 tsp grated horseradish
  • Small handful of chives finely chopped

Method
 

  1. 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.
  2. Season to taste, stir in some lemon juice. Taste and adjust the seasoning, lemon juice and horseradish combo.
  3. Fold in the chives.
  4. Serve chilled or at room temperature.