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.
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.
|home-made or good-quality purchased mayonnaise
|Grated zest and juice of ½ lemon
|drops Tabasco sauce
|Freshly ground black pepper to taste
|smoked mackerel fillet, skinned and flaked
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.