Delicious homemade mackerel pâté recipe from Tom Aikens. With hints of horseradish, lemon, paprika and dill, the pate is perfect on toasted sourdough bread.
Mackerel is cheap, healthy and tastes delicious. This pâté makes a good snack or starter, served with toasted sourdough.
|400g||smoked mackerel fillets|
|2 tbsp||freshly grated horseradish|
|1 tbsp||creamed horseradish|
|Zest and juice of 1 lemon|
|1 tbsp||chopped chives|
|1 tbsp||chopped dill|
|2 pinches||of smoked paprika|
|A pinch||of cayenne pepper|
|Freshly ground black pepper|
|200g||unsalted butter (optional)|
Take the skin off the mackerel and break the flesh into flakes, discarding any bones.
Mix the crème fraîche with the fresh and creamed horseradish and the lemon zest and juice. Carefully stir in the mackerel flakes, herbs and spices, then add pepper to taste. Transfer to a serving bowl and leave to chill in the fridge for 2 hours until firm. Serve with toast.
For a special dinner, you might like to serve the pâté in individual dishes and add a butter topping. To do this, melt the butter in a small pan, spoon off all the milk solids from the top, then pour the butter through a fine sieve. Put the pâté into 4-6 individual dishes, pour some butter on to each one, then leave to chill in the fridge until firm as before.