If you are looking for a quick, easy to make starter then my Smoked Peppered Mackerel Pate, is simply perfect! The idea for this recipe, came from my darling sister in-law, in the UK.
Smoked Peppered Mackerel Pate
As I mentioned the pate recipe could not be more simple and is really delicious. I serve it as a starter with crusty bread or rye crackers. It is also works well as part of a cheese board, especially for people {like me}, who do not like chicken liver pate or even as a late afternoon snack!
Recipe serves 4 as a starter
Ingredients:
2 Smoked Peppered Mackerel Fillets
150-200ml Cream Cheese
2-3 Lemons
Chives
Salt and Pepper
Method:
Remove the skin from the mackerel fillets, checking for any bones. Roughly break the fish into pieces and place in a mixing bowl. Add 2/3 of cream cheese, as well as the juice of 1 lemon. Blitz with a stick blender, until it reaches a creamy consistency. Taste the pate at this point and add more cream cheese and/or lemon juice if required. For a bit of a kick, add a teaspoon or two of horseradish.
Season with salt and pepper to taste. I find that it does not need much seasoning, as the mackerel fillets are peppered. Chop a handful of chives and add to the pate, mix well and place into a serving dish or jar. Just before serving sprinkle chopped chives on top. Serve with warm crusty bread or for the health conscious rye crackers.
Tip: You can double the recipe and store it in a sealed jar in the refrigerator for up to a week. It is great to have on-hand, especially if friends pop for a quick glass of wine!
Wine Pairing Recommendation: Domaine Grier French Rosé
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