Find out how to make smoked mackerel pâté with our quick-fix recipe. It would make a sensational speedy starter at your next dinner party and is so tasty that no one will guess it takes just 15 minutes to make!
This mackerel and beetroot salad combination would also make a lovely, bright starter, too.
Or, for something completely different, how about smoked mackerel Scotch eggs?
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Ingredients
- 240g pack of peppered smoked mackerel fillets (skin removed)
- Juice and zest of 1 lemon
- 1 tbsp drained capers
- 180g Philadelphia Light cream cheese
- ½ bunch of fresh parsley or dill
- 2 tbsp creamed horseradish
- 8 slices of sourdough toast
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Method
- In a food processor whizz the mackerel fillets, the lemon juice and zest, capers, cream cheese, parsley or dill and creamed horseradish. Taste and season, then scrape into a serving bowl.
- Sprinkle with extra chopped herbs, lemon zest and black pepper. Serve with 2 slices of sourdough toast per person.
FAQs
Yes, the pâté can be made up to 48 hours in advance. Keep in a sealed container in the fridge.
Nutrition
- 463kcals Calories
- 22g (6.5g saturated) Fat
- 24.3g Protein
- 40.4g (5.3g sugars) Carbs
- 2.9g Fibre
- 2.1g Salt
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Reviews
Easy and delicious. I added some Cayenne pepper too to give it more of a kick
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