Smoked Mackerel Pate

Published

Ingredients

  • 150 gms smoked mackerel
  • 150 gms cream cheese
  • 1 tsp horseradish
  • zest of 1 lemon
  • melted butter
  • black pepper

Preparation

  1. For a smooth pate puree the fish and cream cheese in a food processor with the horseradish and lemon zest till smooth.
  2. Alternatively, if you prefer a coarser style pate, mash the mackerel with a fork and then combine with the cream cheese, horseradish and lemon zest.
  3. Spoon into a large ramekin, grind over black pepper and then cover with a thin layer of melted butter.
  4. Store in the fridge for up to 5 days. Fish pie- this recipe could easily be extended with some eggs and a little milk, fresh chopped parsley and some sautéed onions to make a great fish pie filling.