SMOKED MACKEREL PATE

So easy to make from really basic ingredients, Smoked Mackerel Pate is a great addition to your recipe armoury for lunches, parties, suppers and starters.

Smoked Mackerel Pate

This is often thought of more as a summer dish perfect for picnics and the like, but to me it is the perfect comfort food to spread thickly on toast and have while sitting curled up by the fire on a chilly autumnal night.

I also enjoy this smoked mackerel pate as a simple lunch dish with a few salad leaves, some thinly sliced cucumber and a good squeeze of lemon juice. It makes me think of summer sunshine no mater what the weather is doing outside the kitchen window.

To keep this light and as healthy as possible I use a mixture of creme fraiche and cottage cheese instead of the usual cream cheese to give a velvety smooth body to this recipe.

Smoked Mackerel Pate

It really is just a case of gathering up all your ingredients listed bellow and just whazzing them up in your food processor then chilling in the fridge for at least half an hour to let those gorgeous flavours mingle together and develop into something so tasty you will be hard pressed to stop when you start sampling it.

This pate would be perfect for parties too, so remember it when Christmas comes along (oh shit, that’s it the C word has been mentioned!) and you have friends and family coming round.

If you like this recipe then try my Mediterranean Smoked Mackerel Pate.

Karon x

Print Recipe

5 from 1 vote

Smoked Mackerel Pate

A super quick and easy and healthy recipe for smoked mackerel pate which is perfect for toast, a light lunch or as a party dip too.

Prep Time5 mins

Total Time5 mins

Course: pates and dips

Author: Karon Grieve

Ingredients

• 1/2 tsp caraway seeds
• 100 g/3 1/2 oz smoked mackerel fillets skinned
• 40 g/1 1/2 oz creme fraiche
• 40 g/1 1/2 oz cottage cheese
• 1 tsp prepared horseradish or horseradish sauce
• 1 tsp chopped fresh chives
• 1 tsp chopped fresh dill
• zest & juice of half a lemon
• salt & pepper to taste

Instructions

• Toast the caraway seeds in a dry pan for 1-2 minutes until they become aromatic, allow to cool
• Put all ingredients into a food processor and whazz till you have the consistancy you prefer.
• If using as a dip go for a completely smooth mix and add a little yogurt or extra creme fraiche to loosen.

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