Recipes Mackerel Pate
Mackerel is nutritious and delicious and this smoked mackerel pate recipe is simple and quick to prepare using the flavoursome inclusion of horseradish for a delicate peppery aftertaste and squeeze of fresh lemon for a tang of acidic freshness. This recipe will provide a smooth, creamy pate if preparing with a blender or a slightly course alternative if preparing by hand.
Preparation: 15 minutes
Serves: 2 generously as a snack or 4 as a starter
Cost: approximately £4.50 (dependent on ingredients quality)
smoked mackerel fillets (4 cooked)
low fat mayonnaise (approx. 100g)
onion (1 small white onion or shallot)
horseradish (1 teaspoon)
lemon juice (1 teaspoon)
ground salt and pepper
Cheyenne pepper and fresh chives optional
1) Remove and discard skin and carefully remove any bones. Flake the flesh into a blender or mixing bowl and add your lemon juice and horseradish. Add horseradish with caution as some varieties pack more of a punch than others and it’s only intended to give a mild peppery aftertaste and not be overpowering.
2) Finely chop your chives and onion and add to your previously prepared ingredients. Your onion needs to be ground to avoid lumps, so if you’re not confident at chopping, try grating.
3) If mixing by hand, use a fork to blend the ingredients, if using a blender a short blitz will suffice. Now start adding mayonnaise a spoonful at a time, alternating between blitzing or mixing between every spoonful. Repeat until you reach your desired consistency which ideally would be a smooth, creamy texture.
4) Now simply season with salt and pepper to taste. In my opinion, this pate is tastiest when served immediately after preparation.
For dinner parties, place in ramekins and garnish with chive stalks and a lemon twist or pipe into swirls on Melba toast or wheat crackers. The pate lends well as a simple sandwich filling or pastry topping for vol u vents or buffet appetisers although I think it’s best served with a contrasting texture that adds greater interest and depth to the dish. Quite simply, smother a generous helping over a wedge of warm wholemeal toast and serve with a side of salad. Don’t forget to sprinkle with a dusting of Cheyenne pepper to decorate.