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Easy smoked mackerel pate

(30 ratings)

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Easy smoked mackerel pate
Easy smoked mackerel pate
  • Serves: 2-4

  • Prep time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

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. There is nothing simpler or tastier to make than this easy smoked mackerel pate. It makes a fabulous starter to share with friends or makes a very satisfying lunch. Its delicious spread on crispy crackers or toast or just with crusty bread and a salad. If liked, you can pep this up with a little cayenne pepper too. Smoked mackerel fillets are inexpensive and easily available from your local supermarkets - try not to use the peppered filets as they may be too strongly flavoured. This pate is best made and eaten on the same day. Leftovers can be kept in the fridge in an airtight container or covered in clingfilm but for the best taste and freshness we'd recommend eating on the day its made.

Ingredients

  • 1 whole smoked mackerel or 2 fillets
  • 300g full-fat soft cheese
  • Juice of a lemon

If liked you can use crme fraiche instead of soft cheese, the pate will be a little softer in texture but just as nice.

Method

  1. Remove the skin and any bones from the fish and place in a food processor with the cheese and blend until smooth.
  2. Add the lemon juice and a little black pepper to taste and blend again. Serve in scoops with toast

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Average rating

  • 3
(30 ratings)

Your comments

CLThornett

This came out more like soup than pate. It could be the low fat cream cheese I used, or it could be that one packet of 2 mackerel fillets doesn't weigh as much as another. What weight should the mackerel be? Good thing I tried this before making it for a church lunch. I've just checked the quantities on a few other recipes, and I think the proportion of mackerel to cheese is wrong, or the writer can get much bigger smoked mackerel than I can. Will have to try again with half as much cream cheese, or even less.

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