7 Feb 2014
Smoked mackerel pâté is yummy anytime, healthy, easy on the wallet, what's not to like? Perfect for a simple snack piled on toast with a sprinkling of salad leaves, or served in ramekins topped with a little clarified butter for an elegant starter, it tastes delicious either way!
Smoked mackerel pâté
4 fillets of smoked mackerel, 250g approx
2 tablespoons of crème fraiche
2 tablespoons of cream cheese
Handful of chopped herbs such as chives, flat leaf parsley and chervil or similar
Zest of one lemon
Remove the skin from the mackerel and pull apart the fish into small pieces, removing any bones. In a bowl mix together the crème fraiche, cream cheese, chopped herbs and lemon zest until smooth, when thoroughly combined stir in the mackerel. I like the pâté with this rustic chunky consistency, but if you prefer a smoother consistency pulse all the ingredients together in a food processor until smooth.
If preparing in advance the pâté can be smoothed out into either a small container or individual ramekins and topped with clarified butter. This will keep for up to two days in the fridge either with butter on top or in a sealed container .