Smoked Mackerel Pate and Scandi Platter

Name: Smoked Mackerel Pate and Scandi Platter
Yield: 4 servings
Cuisine: British
Ingredients: 2 smoked mackerel fillets; 30 ml/2 tbsp cream cheese; 5 –10ml/1–2 tsp creamed horseradish; juice and zest of 1 lemon; black pepper; cayenne pepper, to garnish; serving suggestions: serve with smoked salmon, gravadlax, soused herring, potted shrimp or dressed crab, Scandinavian crisp breads or little rounds of toasted French bread, and potato salad if you wish

Joanne @JoanneinBath

Bath, UK

Easy summer entertaining, this makes a great appetizer or a relaxed supper for two. Once you've made this pate you'll never buy those measly little supermarket tubs ever again. Serve on a sunny day in the garden with a chilled bottled of white wine. Or, if you're in England in August, light the candles and eat inside as the rain lashes the window!

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Ingredients

4 servings

2smoked mackerel fillets
30ml/2 tbsp cream cheese
5–10ml/1–2 tsp creamed horseradish
juice and zest of 1 lemon
black pepper
cayenne pepper, to garnish
serving suggestions: serve with smoked salmon, gravadlax, soused herring, potted shrimp or dressed crab, Scandinavian crisp breads or little rounds of toasted French bread, and potato salad if you wish

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Steps

1

Peel the skins from the mackerel fillets and discard, then flake the flesh into a mixing bowl, discarding bones as you do so. Add the cream cheese and horseradish, half the lemon juice, all of the zest and a good grinding of black pepper.
2

Using a fork, mash the fish into the cream cheese until well combined, and you have achieved the texture you prefer, keep going for a really smooth pâté.
3

Taste, and add more lemon juice, pepper or horseradish if needed. Cover and refrigerate for 1–2 hours. Lay out the smoked salmon and other seafood on a large plate, add bowls of pate and serve with crispbread or bread.

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Cooksnaps

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Joanne @JoanneinBath

on August 09, 2017 10:45

Bath, UK

I enjoy cooking mostly because I like eating, but also because it's a great way to relax at the end of the day. I work in book publishing and especially enjoy creating cookbooks written by cooks who love cooking and sharing food rather than creating show stopping dishes that take days to put together. As Nigel Slater would say; 'we are, after all, simply making ourselves something to eat'. I live with my lovely daughter Isobel who rarely pays any kind of compliment but will occasionally admit something I've cooked was quite nice, and our dog Piper, who will eat anything.