Smoked Mackerel Pate
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Ingredients / Shopping List

2 smoked mackerel fillets ( pkt)
1 lemon
1 tsp balsamic vinegar
Freshly ground black pepper
1 tsp thick crème fraiche

Prep Time:   0:10
Cook Time:   0:15
Serves:   4

Prep to Cook:

Lemon squeezer, forks, mixing bowl, teaspoon, scissors

Prep:

  • Unpack the mackerel fillets and gently peel off the skin from each fillet by hand
  • Break the fillets as you pop them into a mixing bowl
  • Add the crème fraiche, balsamic vinegar and lemon juice from half the lemon.
  • Flake up the pate using two forks to retain some texture to the mixture
  • Season and taste.
  • Pile the pate into a dish to serve and decorate
Check it out !

Using smoked fish is an easy way to gain essential vitamins into your diet. Even people who do not claim to like fish enjoy this!

A great recipe when the kids want to help as skinning the fish is easy and mixing and flaking the fish can be done by hand!

Cooks Know How:

Smoked mackerel is an oily fish which means the liver oils are spread throughout the flesh. The flavour and colour of the fish is rich so that it simply needs a little acid to sharpen it up and make it a great spread for toast, crispbreads and breads alike. It is perhaps the best value starter you could make. No cooking is required and the fish pate can be kept for days if stored in the refrigerator.

Mackerel pate supplies protein, vitamin A and vitamin D and omega 3 fish oils

Next Time

Bulking up the recipe for a group is easy and this becomes a great sharing dish when piled up on a flat plate placed in the centre of the table with lots of lemon wedges and crispbreads.

An affordable, healthy and popular pate.

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