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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 from Marcus Wareing
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.
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.
Reviews
5 out of 5 stars
1 Ratings
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