Mackerel pate

Skin the mackerel and place in a blender with the other ingredients and blitz for minute. As easy as that - a delicious starter or snack in minutes!

If you like it more spicy then add more horseradish and if you like it softer then add more cream cheese. Method Remove the skin from the fish - the odd bone is fine as the mixture will be blended.

Add the fish to the blender. In a food processor, add mackerel fillets breaking them up slightly.

What is smoked mackerel Pate? A simple mackerel pâté on toast makes a great canapé or starter, particularly when it is offset with the sharpness of pickled cucumber, lemon or beetroot.

Whether you use fresh or smoked mackerel, the end result is light and creamy but intensely flavoured at the same time. Want more recipes like these in your inbox? Taste and season, then scrape into a serving bowl.

Sprinkle with extra chopped herbs, lemon zest and black pepper. Serve with slices of sourdough toast per person.

To make the quick pickle, use a vegetable peeler to slice the cucumber into wide ribbons.

Place the ribbons in a bowl with the chopped dill and a pinch of black pepper then cover with the pickling vinegar. Quick smoked mackerel pate review 10min This is a great dish to serve smoked mackerel in a different way with warm toast and butter with a side salad. Peel the skin off the smoked mackerel and discard. Put the fish in a food processor, breaking it up slightly as you go.

Whiz for seconds or so, or until you get a nice creamy pâté. Place the mackerel, cream cheese and creme fraiche (plus any additional ingredients if using) in a blender or food processor and whizz for minute to ensure that all the mackerel flesh and peppercorns are combined. While the food processor is running add lemon juice to taste.

Smoked mackerel pâté is always made from hot smoked mackerel – Grigson claims the cold smoked sort is "much superior in flavour and closer to smoked salmon in texture, but being more difficult to. Use a fork to flake the mackerel fillets apart and transfer into a bowl.

Drain off any excess oil. There is nothing simpler or tastier to make than this easy smoked mackerel pate. It makes a fabulous starter to share with friends or makes a very satisfying lunch. It’s delicious spread on crispy.

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 hours until firm.

Smoked Mackerel Pate is such a simple dish to make. Chop of the spring onions and put them in a food processor, along with the mackerel, horseradish, lemon juice and soured cream, then whizz them together to form a fairly smooth pate. Season to taste and transfer to ramekins.

Diagonally slice the remaining spring onion and use this and the sliced red pepper to garnish the top of each serving. Cooked fresh or canned (in water, drained and flaked) mackerel fillets can be used for this recipe.

This pâté makes a tasty sandwich filling, or try it with oatcakes and vegetable sticks for a packed lunch or picnic. Top a baked potato with this creamy savoury pate for a light meal.

Break up the mackerel fillets and place them and all the other ingredients into a blender and whizz until evenly mixed. I use my stick blender and beaker). Silky chicken liver parfait tart.