My son made an awesome smoked mackerel pate at the weekend and it was so simple yet so tasty I thought I would share it with you. It would make a great starter, party dip or an easy and cheap sandwich filler.
Mackerel is an oily fish, stuffed with Omega 3 fatty acids which are believed to be good for the heart and for those suffering with joint issues like arthritis. Eating mackerel can also help lower cholesterol and strengthen your immune system apparently. Great for a post Christmas diet then!
My son used chilled, smoked mackerel fillets. We used 3 packets containing 9 fillets and made a mountain of pate! I suggest just one packet which normally contains two or three fillets would be sufficient to serve four as a starter with toast, crusty bread or crackers.
He popped them into a food processor, skin and all, added lemon juice, Philadelphia-style soft cheese, creme fraiche and wholegrain mustard then whizzed until smooth. We used half fat creme fraiche but you can use whole if you prefer obviously.
We served it with toast as a starter and continue to eat the leftovers for a couple of days with a side of homemade vegetable soup and crusty bread and in sandwiches. You can also use it as a dip with tortilla chips, breadsticks, celery sticks, carrot batons or trimmed spring onions.
You can freeze it too if you make too much. Grease ramekins or a bowl and fill then cover with cling film then freeze-just allow enough time to defrost in time for your party.
Ingredients
serves 4
I pack Smoked mackerel fillets (around 200g)
1 tbsp lemon juice
1tsp wholegrain mustard
100g soft cheese
200g creme fraiche
Method
Remove skin from mackerel if you like - we didn't. Break mackerel fillets into pieces - this will help it blend more easily- and add to food processor bowl with metal blade attachment fitted.
Add all other ingredients to a food processor and "whiz" until combined to your preferred texture. Check taste - more creme fraiche will tone down the saltiness if it's too strong. A smooth texture hides the skin!
Turn into bowl or ramekins and top with a grind of black pepper. You could add a twist of lemon for colour if you like.
Serve.
See - I told you it was simple!
My son used chilled, smoked mackerel fillets. We used 3 packets containing 9 fillets and made a mountain of pate! I suggest just one packet which normally contains two or three fillets would be sufficient to serve four as a starter with toast, crusty bread or crackers.
He popped them into a food processor, skin and all, added lemon juice, Philadelphia-style soft cheese, creme fraiche and wholegrain mustard then whizzed until smooth. We used half fat creme fraiche but you can use whole if you prefer obviously.
We served it with toast as a starter and continue to eat the leftovers for a couple of days with a side of homemade vegetable soup and crusty bread and in sandwiches. You can also use it as a dip with tortilla chips, breadsticks, celery sticks, carrot batons or trimmed spring onions.
You can freeze it too if you make too much. Grease ramekins or a bowl and fill then cover with cling film then freeze-just allow enough time to defrost in time for your party.
Ingredients
serves 4
I pack Smoked mackerel fillets (around 200g)
1 tbsp lemon juice
1tsp wholegrain mustard
100g soft cheese
200g creme fraiche
Method
Remove skin from mackerel if you like - we didn't. Break mackerel fillets into pieces - this will help it blend more easily- and add to food processor bowl with metal blade attachment fitted.
Add all other ingredients to a food processor and "whiz" until combined to your preferred texture. Check taste - more creme fraiche will tone down the saltiness if it's too strong. A smooth texture hides the skin!
Turn into bowl or ramekins and top with a grind of black pepper. You could add a twist of lemon for colour if you like.
Serve.
See - I told you it was simple!