Smoked Mackerel Pâté
A delectable smoked mackerel pate recipe which is great with crusty bread or as part of a salad. Season simply with lemon, Tabasco, salt and black pepper.
Introduction
We source our mackerel from a supplier on the Cornish coast and it is delicious. This pâté keeps for a few days in the fridge, so you can use it in a number of ways – as a spread with crusty bread, in a toasted sandwich with a slice of melted Gruyère, or dolloped on a salad.
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Ingredients
| 25g | crème fraîche |
| 50g | cream cheese |
| 25g | home-made or good-quality purchased mayonnaise |
| Grated zest and juice of ½ lemon | |
| 10 | drops Tabasco sauce |
| ½ tsp | salt |
| Freshly ground black pepper to taste | |
| 250g | smoked mackerel fillet, skinned and flaked |
Method
Mix together the crème fraîche, cheese and mayonnaise until smooth. Add the lemon zest and juice, Tabasco, salt and a few good turns of pepper. Add the mackerel and fold through the mix. Check the seasoning and adjust if necessary before serving.
