Smoked mackerel pate
How to make Smoked mackerel pate recipe - Make a day ahead, and keep in the refrigerator. Let stand 30 mins at room temperature before serving. You don’t have to add the yogurt, but it dilutes the richness a bit and makes the pâté creamy. pâté de maquereau fumé recette
Special equipment • blender or food processor
Serves 4:
Ingredients:
3–4 smoked mackerel fillets, about 10oz (300g), skinned
10oz (300g) cream cheese, at room temperature
juice of 1–2 lemons
1–2 tbsp Greek-style plain yogurt
freshly ground black pepper
To serve
toasted rye bread, sliced thin
1 lemon, cut into wedges
Method:
1 Break up the mackerel into chunks, and add to a food processor. Process, pulsing the machine on and off, until evenly chopped.
2 Spoon in the cream cheese, and process again until a smooth paste forms. Add the lemon juice, a little at a time, processing between each addition. Taste as you go, adding more lemon as required. Season with plenty of black pepper, and process again.
3 Add the yogurt and blend again until completely smooth. Spoon into a flat-sided serving dish, and smooth the top. Serve with toast and the lemon wedges for squeezing.
variation:
Add a pinch of cayenne pepper to give the pâté a lift.
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| Smoked mackerel pate |
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