MACKEREL PATTIES
Steps:
- Dice onions. In a large bowl, using your hands, mix the first 7 ingredients. (Mix well). If mixture is too wet to form into patties, add extra cornmeal a little at a time until it gets to the right consistency.
- Form into patties about the size of your hands.
- Heat canola oil in frying pan on medium high. Add patties and fry until golden brown on first side, then flip over and fry until golden brown on opposite side. Drain on Paper towels and serve.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
SMOKED MACKEREL PâTé
A jar of this fresh-tasting smoked mackerel pâté is great to serve as a starter or to pack for a picnic. This no-cook starter is unbelievably easy to whizz up and costs very little.
Provided by Valentine Warner
Categories Starters & nibbles
Yield Serves 2
Number Of Ingredients 9
Steps:
- Remove the skin from the fish - the odd bone is fine as the mixture will be blended. Add the fish to the blender.
- Add the horseradish, mustard, black pepper, crème fraîche and lemon juice and blend to a paste. Add the butter and blend until smooth. Season to taste with salt.
- Serve with spring onions or sourdough bread.
QUICK EASY MACKEREL PATE
So easy to make for a light lunch or snack. I serve this on toast or crackers, and have even had it on a jacket potato as a main meal. Sardines in tomato sauce also works well.
Provided by samcp4
Categories Spreads
Time 3m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Place all of the ingredients into a bowl and blend.
Nutrition Facts : Calories 79.2, Fat 7, SaturatedFat 4.4, Cholesterol 22, Sodium 84, Carbohydrate 2.7, Fiber 0.7, Sugar 0.9, Protein 2
EASY SMOKED MACKEREL PâTé
This relaxed mackerel pâté starter can be whizzed up in just 15 minutes - and it won't break the bank either
Provided by Sara Buenfeld
Categories Dinner, Lunch, Starter, Supper
Time 15m
Number Of Ingredients 8
Steps:
- Tip the melted butter, lemon zest, mackerel and spring onion into a food processor and blend until smooth. Spoon into a ramekin and smooth the top.
- For the topping, melt the 15g butter with the horseradish, then stir in the parsley. Carefully spoon over the pâté to cover it. Press some parsley leaves on top, grind over some black pepper and chill to set the butter. Serve the ramekin of pâté with French bread, butter and extra horseradish sauce.
Nutrition Facts : Calories 440 calories, Fat 41 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 1 grams carbohydrates, Fiber 2 grams fiber, Protein 16 grams protein, Sodium 2.26 milligram of sodium
SMOKED MACKEREL PâTé WITH CUCUMBER
This impressive and delicately-flavoured starter is perfect for dinner parties without splashing the cash. Make-ahead, easy-to-do and no cooking required
Provided by Barney Desmazery
Categories Starter
Time 30m
Number Of Ingredients 6
Steps:
- Peel and flake the mackerel and tip into a small blender with the cream cheese, lemon zest and half the lemon juice, and pulse to make a pâté. Add the chopped dill and pulse again to mix.
- Tip the mixture into a plastic piping bag or sandwich bag, cut off the end and pipe six thick cylinders of the pâté onto a baking tray and put in the freezer to harden for about 1 hr.
- Remove a strip of peel from the cucumber - it's easiest with a swivel peeler, but a normal one also works - then peel 12 neat ribbons off the cucumber. Do not throw away any of the seeds or the peelings. Dice any remaining flesh, cover and put in the fridge ready to use later. Use the neat ribbons to wrap around the pâté and put in the fridge. Can be made up to 1 day ahead.
- Tip the cucumber peelings and seeds into a blender or smoothie maker with the rest of the lemon juice, the olive oil and some seasoning. Blitz to make a thick dressing, then chill. Can be made 1 day ahead and kept in the fridge.
- To serve, pour a little dressing onto each plate, sit a cucumber-wrapped pâté on top, neatly scatter the diced cucumber and dill fronds, and drizzle over more olive oil.
Nutrition Facts : Calories 283 calories, Fat 26 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 10 grams protein, Sodium 0.9 milligram of sodium
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- Bake the fish in the over at 180 C for 20 minutes. Remove it from the oven and let it cool for 5 minutes.
- Remove the skin from the fish and bones – the odd bone is fine as the mixture will be blended. Add the fish to the blender.
- Add the mustard, black pepper, salt, turmeric, mayonnaise, lemon juice, vinegar, blend to a paste and remove. Incorporate the herbs, diced onion and season to taste. Mix well to incorporate all ingredients.
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