smoked mackerel

I love this super simple light smoked mackerel pate recipe.  It’s really quick to make and adds lots of flavour to salads, picnics and regular meals such as jacket potatoes.  Also experiment with the flavours – try smoked mackerel with black pepper and chilli, replace the lemons with lime, add capers, dill or a squeeze of honey.

Serves 6

Prep: 10 mins / Cooking: 60 mins

Ingredients

480g smoked mackerel fillets, skin and any bones removed, flesh broken into pieces (I quite often use peppered smoked mackerel)
225g creme fraiche
2 tbsp. horseradish sauce
1/2 lemon juiced and zested
Freshly ground black pepper

Method:

  1. Place all ingredients in a processor and mix until smooth.
  2. Spoon the pate into your selected serving dishes – individual dishes or one dish if you are serving as part of a salad or main dish.
  3. Cover and place in the fridge for at least 1 hour before serving.
  4. This is a versatile recipe – serve individually with toast as a starter, use as a topping for jacket potatoes, use as part of a salad, include in your picnic.