Smoked mackerel pate is one of those foods that tastes delicious, is very easy to make, is good for any occasion and is very economical to put together. And the fish itself is sustainable. Have I sold you on it yet?
If not then how about this – make your smoked mackerel pate and transfer it into a Kilner Jar, top with finely chopped herbs like chives or dill, and surround with hot pitta wedges, vegetable sticks and sliced apples. Seriously, it will look stunning and seem as if you have made tons of effort. You and I know better though don’t we?
Smoked mackerel fillets are a pantry staple of mine and I always have a couple of packets of them in the freezer to eat with scrambled eggs, make easy kedgeree, salads and of course mackerel pate. Just defrost the fillets a few hours before you need to use them.
This fish pate recipe is one of my go to summer brunch, picnic or light lunch recipes because it is so quick to whip up. The Dijon mustard give this smoky flavoured pate a bit of heat whilst, the lemon and yoghurt bring a freshness to it.
Oh and for those of you who like cooking with your mini chefs, they have such good fun pressing the start and stop button on the food processor whilst making this….
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Smoked Mackerel Pate
- 250 g of smoked mackerel fillets
- 200 g greek yoghurt or crème fraiche
- Juice of 1 lemon
- 1 heaped tsp Dijon mustard
- Remove the skin and any bones in the mackerel fillets and break them into chunks.
- Add mackerel chunks in to the food processor along with all the other ingredients. and whiz to a pate. I prefer slightly chunky pate so I whiz for a shorter time.
- Decant into a serving bowl and serve with warm pitta slices, vegetables and apple slices.