5 - 10 g fresh horseradish, peeled 125 g cream cheese ; 100 g crème fraîche Traditionally mackerel caught in cold Scottish waters has the highest oil content, making it the best for smoking. This recipe is adapted from a recipe passed down through my husband’s mother’s side of the family. Add the fish to the blender. The refreshing crunch of cucumber and a dollop of cooling yoghurt are the ideal foils for the rich, smoky fish. allrecipes.co.uk/recipe/35886/quick-smoked-mackerel-pate.aspx season All Year. The pâté will keep for up to 5 days in a lidded container in the fridge. 15g caster sugar. Try this recipe today. Smoked Mackerel Pâté with crème fraîche, a delicious starter for every occasion. For a great smoked mackerel pate, combine two fillets of mackerel with one spoon of cream cheese, one spoon of crème fraiche and a teaspoon of horseradish. Mash with a fork to a coarse pâté texture (fig. It was an ingenious invention and I remember sampling the product and being incredibly impressed. Read about our approach to external linking. Blitz seven smoked mackerel fillets in a food processor with the cream and lemon until smooth. Smoked mackerel pâté with cucumber 3 ratings 4.4 out of 5 star rating This impressive and delicately-flavoured starter is perfect for dinner parties without splashing the cash. Transfer to a bowl and fold in the crème fraîche, horseradish and herbs. No need for expensive ingredients, this is so much better than any ready-made pâté that comes in a tiny jar and costs quite a bit. Method: Remove all skin and bones from the mackerel fillets. MethodPrep: 5 min › Ready in: 5 min. Add a good grinding of black pepper, and lemon juice to taste, then fold through the dill and the remaining fish. Biltz again until smooth. Add the lemon zest and juice, Tabasco, salt and a few good turns of pepper. Sprinkle with extra chopped herbs, lemon zest and black pepper. zest and 2tbsp lemon juice. Scatter over the red onion, chopped capers and dill. Our easy smoked mackerel pate recipe needs only 3 ingredients to make and will serve between 2-4 people taking only 10 mins in total to prepare. Zest of a lemon. There is nothing simpler or tastier to make than this easy smoked mackerel pate. Season with black pepper and stir in the chives and spread over oatcakes and serve. I made this simple treat using smoked mackerel … Put the mackerel fillets on a large plate and peel away the skin. serving suggestions Crisp, lightly chilled white or rose wines, notes This tasty smoked pate can also be used as a topping for jacket potatoes or sweet potatoes. Smoked mackerel pâté recipe. We use cookies and similar technologies (“cookies”) to help give you the best experience on our site and to show you relevant advertising. Traditionally mackerel caught in cold Scottish waters has the highest oil content, making it the best for smoking. Method Remove the skin from the fish - the odd bone is fine as the mixture will be blended. Keep for up to 1 week in the fridge. Dill and cucumber quick pickle. Smoked mackerel pate and cucumber sandwich. Remove the fish skin, break up the smoked mackerel, and combine with the crème fraîche, lemon juice, horseradish sauce, and black pepper. Half a teaspoon of baking powder serves 4 to 6. rating. As easy as that - a delicious starter or snack in … SMOKED CODS ROE. It requires little further preparation, but it’s worth checking it for bones. For the pâté: 1 smoked mackerel fillet. Flake the smoked mackerel into small pieces and put with the other ingredients in a large bowl. Step 3 Add 80g of the smoked mackerel, chilli and a splash of white wine. You can blitz to smooth, but I prefer it a bit chunkier. https://www.bbcgoodfood.com/user/131391/recipe/smoked-mackerel-pate Skin the mackerel and place in a blender with the other ingredients and blitz for 1 minute. Protein 15.8g Season with black pepper and stir in the chives and spread over oatcakes and Mackerel Pâté. Salt & pepper. Warm the oil in a large non-stick frying pan with the chilli flakes, garlic and olives for 1-2 minutes. Skin the mackerel fillets and do a quick check for any bones – they're not unknown. For the brown bread crackers: 430g wholemeal flour. Try using mackerel with black pepper and a variety of oatcakes. 4 sprigs of dill, fronds picked and chopped. Add the lemon zest and 2tbsp lemon juice. of the reference intake Once smoked, make the pâté. Step 5 Add the chopped parsley & remaining mackerel and pulse this into the chickpeas. Smoked mackerel pate . Blend to a coarse paste. 200g crème fraîche. Fibre 0.2g. put ingredients in a blender and whizz until the desired consistency is reached (should be fairly smooth, but with some thickness). A luxurious, oil-rich fish that is perfect for hot-smoking. With their origins in the North East of England, this recipe is a firm family favourite. Add the soft cheese, most of the chives and lemon juice and mix well. It makes a fabulous starter to share with friends or … Available both fresh and frozen year round, smoked mackerel is one of the least expensive and most popular of all smoked fish. Chill for at least an hour. cook time none for pate, just to toast some ciabatta. recipe type Starter. One of the best things about this easy recipe for smoked mackerel pate is that it is a no-cook recipe, so there is no cooking involved. Ingredients Paté. Smoked mackerel recipes A luxurious, oil-rich fish that is perfect for hot-smoking. If you continue to use this site, we’ll assume that you’re happy to receive all cookies. This creamy smoked mackerel pâté, topped with clarified butter, makes a perfect starter before your big Christmas dinner or can be served with bread and salad as a light lunch on other days. But it is delicious any time of the year. Smoked mackerel is brined before smoking, then kiln-smoked so that it is cooked. Fish Pâté on the other-hand is easier to work into my diet, so I thought I would give it a whirl. date saved 16 October 2018. views this week 4 As it is simply a case of combining the ingredients and chilling, it is something that anyone can make, including cooking novices and children. 1/2 cucumber. Max Rocha’s recipe for smoked mackerel pâté, with brown bread crackers and pickled cucumbers Serves 3. Flavours such as hot horseradish and low-fat dairy products such as fromage frais and lemon all work well with this fish as they cut through its richness. Flake the mackerel fillets into a mixing bowl and add the rest of the ingredients apart from the radishes and chopped … Before you comment please read our community guidelines. https://www.greatbritishchefs.com/collections/mackerel-pate-recipes If you don't have yogurt, try using cream instead, Please enter a valid UK or Ireland mobile phone number. Add … Juice of half a lemon. Serve with 2 slices of sourdough … Ingredients. classification Weekend. Perfect smoked mackerel pâté 1. remove skins from mackerel fillets. Beloved of cods roe aficionados (there are more around than you might think), many will say that spreading it on toast with a squeeze of lemon is the perfect solution BUT … It’s a family tradition to serve this pâté as an appetiser at Christmas. You should receive a text message shortly. c) and serve with crackers or toast. Step 4 Season with salt & pepper and add the lemon juice a bit at a time, until it’s too you liking. Break up the fillets into pieces and place in a mixing bowl. This easy recipe is a super-easy way to enjoy already smoked mackerel. The skin will peel away easily and the flesh can be mashed for use in a sandwich filler or flaked for use in salads. Carbohydrate 18.3g Spoon the soured cream on top and squeeze over the juice of … It’s so quick to make, but jam-packed with incredible flavours. I fancied a strong taste which, is why I chose smoked Mackerel. https://www.olivemagazine.com/guides/best-ever/23-best-mackerel-recipes In a food processor, add mackerel fillets breaking them up slightly. When ready to serve, spoon the pâté … Blend to a coarse paste. Add rest of the ingredients and … I’ve noticed that ready made fish Pâté tend to have a lot of oil, butter, cream and salt added – I have tried to keep these ingredients to a minimum, if used at all. Remove the skin and any bones from the mackerel fillets and place in a food processor with the. Flake three quarters into a food... 2. 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