Mackerel Pate Recipes

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SMOKED MACKEREL PâTé



Smoked mackerel pâté image

A jar of this fresh-tasting smoked mackerel pâté is great to serve as a starter or to pack for a picnic. This no-cook starter is unbelievably easy to whizz up and costs very little.

Provided by Valentine Warner

Categories     Starters & nibbles

Yield Serves 2

Number Of Ingredients 9

2 whole smoked mackerel (or 4 fillets)
1 tsp freshly grated horseradish (or 2 tsp horseradish sauce)
2 tsp Dijon mustard
freshly ground black pepper
2 tbsp crème fraîche
½ lemon, juice only
100g/2½oz unsalted butter, chopped
spring onions, chopped
sourdough bread, cut into slices

Steps:

  • Remove the skin from the fish - the odd bone is fine as the mixture will be blended. Add the fish to the blender.
  • Add the horseradish, mustard, black pepper, crème fraîche and lemon juice and blend to a paste. Add the butter and blend until smooth. Season to taste with salt.
  • Serve with spring onions or sourdough bread.

SMOKED MACKEREL PATE



Smoked Mackerel Pate image

Quick and easy creamy pate - great on toast as a snack or a fantastic dinner party starter!

Provided by charlottebryan23

Time 15m

Yield Makes Portions

Number Of Ingredients 0

Steps:

  • Start by removing the skin from the mackerel fillets. Usually the skin will peel straight off but you can easily scrape any remaining skin off with a sharp knife.
  • Roughly break up the fish, checking for any obvious bones or scales.
  • Place the mackerel, cream cheese and creme fraiche (plus any additional ingredients if using) in a blender or food processor and whizz for 1 minute to ensure that all the mackerel flesh and peppercorns are combined. While the food processor is running add lemon juice to taste.
  • Double check that all the ingredients are incorporated and give it a taste to check the seasoning! Then decant into a medium serving bowl or into individual portions - don't worry if the mixture is a little runny, it will firm up in the fridge. Garnish with parsley/chives/lemon, cover with cling-film and place in the fridge for at least an hour. Can be made in advance and keeps well in the fridge for up to 3 days.
  • Serve with crusty brown toast and enjoy!

SMOKED MACKEREL PATE



Smoked Mackerel Pate image

this is my mums recipe (sorry mum!), its something we have every Good Friday and Christmas Eve. Its absolutely delicious and ideal to take to a party or to serve as a starter. we usually have it on toast, but it would also go well with crackers, or pitta bread.

Provided by Belle Vix

Categories     Polish

Time 10m

Yield 6-8 serving(s)

Number Of Ingredients 9

2 plain fillets smoked mackerel
1 (250 g) container Philadelphia Cream Cheese or 1 soft cream cheese
2 tablespoons double cream
2 tablespoons lemon juice (or sour cream to substitute both)
salt
cayenne pepper
nutmeg
2 teaspoons horseradish sauce
1 tablespoon finely grated onion

Steps:

  • remove skins from mackerel fillets.
  • put ingredients in a blender and whizz until the desired consistency is reached (should be fairly smooth, but with some thickness).
  • Add Lemon Juice or cream to taste as desired.

Nutrition Facts : Calories 162.3, Fat 16.1, SaturatedFat 9.2, Cholesterol 52.7, Sodium 141, Carbohydrate 2.5, Fiber 0.1, Sugar 1.7, Protein 2.6

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