Smoked Mackerel Pate Food

SMOKED MACKEREL PâTé

Smoked mackerel pâté image

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

Yield Serves 2

Number Of Ingredients 9

Ingredients

2 whole smoked mackerel (or 4 fillets)
1 tsp freshly grated horseradish (or 2 tsp horseradish sauce)
2 tsp Dijon mustard
freshly ground black pepper
2 tbsp crème fraîche
½ lemon, juice only
100g/2½oz unsalted butter, chopped
spring onions, chopped
sourdough bread, cut into slices

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.

SMOKED MACKEREL PATE

Smoked Mackerel Pate image

I was having a cocktail party and made a range of canapes. The theme for the food was 'Local Produce'. The smoked mackerel in this pate came from our local prison which has it's own Smokery. The highlight of the day,as we travelled most of the way round the county hunting for the produce I needed, was my partner banging on the...

Provided by Clare Chambers

Categories Other Snacks

Time 35m

Number Of Ingredients 7

Ingredients

3 smoked mackerel fillets
150 g cream cheese with chives
100 g creme fraiche
3 tsp horseradish sauce
2 Tbsp freshly chopped dill
juice of one lemon
dill to decorate

Steps:

1. Place the fillets of mackerel in suitable dish and heat thought in a microwave until they are hot, but still touchable. Whilst still hot peel / scrap the skin off each fillet and check for bones. Put one fillet to one side.
2. Place the cream cheese, creme fraiche horseradish dill and about 2 tbsps of lemon juice into a bowl and mix well. Shred two of the fillets and add to cheese mix in bowl. Spoon cheese / fish mix into a liquidiser / food processor (I use a hand blender chopper attachment) and blend until smooth.
3. Taste and if required add more lemon juice until you are happy. Then spoon pate back into the bowl. Shred the remaining mackerel fillet and add to the pate, mix well and chill in a covered container.
4. You can either serve this in a bowl with crudities or on top of https://www.justapinch.com/recipes/snack/snack-crackers/crostini-2.html?p=19 decorated with some fresh dill.

SMOKED MACKEREL PATE

Smoked Mackerel Pate image

this is my mums recipe (sorry mum!), its something we have every Good Friday and Christmas Eve. Its absolutely delicious and ideal to take to a party or to serve as a starter. we usually have it on toast, but it would also go well with crackers, or pitta bread.

Provided by Belle Vix

Categories Polish

Time 10m

Yield 6-8 serving(s)

Number Of Ingredients 9

Ingredients

2 plain fillets smoked mackerel
1 (250 g) container Philadelphia Cream Cheese or 1 soft cream cheese
2 tablespoons double cream
2 tablespoons lemon juice (or sour cream to substitute both)
salt
cayenne pepper
nutmeg
2 teaspoons horseradish sauce
1 tablespoon finely grated onion

Steps:

remove skins from mackerel fillets.
put ingredients in a blender and whizz until the desired consistency is reached (should be fairly smooth, but with some thickness).
Add Lemon Juice or cream to taste as desired.

Nutrition Facts : Calories 162.3, Fat 16.1, SaturatedFat 9.2, Cholesterol 52.7, Sodium 141, Carbohydrate 2.5, Fiber 0.1, Sugar 1.7, Protein 2.6

SMOKED MACKEREL PATE

Smoked Mackerel Pate image

Easy and simple pate. You can serve the pate in small ramekins or in one large dish. I line a dish (approx 2 cup capacity) with cling film and then turn the pate out, garnish with the capers and cayenne and lemon wedges. Serve with thin toasted bread.

Provided by PetsRus

Categories Spreads

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

10 ounces smoked mackerel
4 ounces ricotta cheese
4 tablespoons sour cream
1 -2 tablespoon lemon juice or 1 -2 tablespoon lime juice
1/2 teaspoon paprika
salt and pepper
2 tablespoons finely chopped chives
2 tablespoons finely chopped capers (optional)
1 pinch paprika or 1 pinch cayenne pepper
1 lemon, cut in wedges

Steps:

Skin the fillets, add the mackerel with the ricotta, sour cream, 1 tablespoon lemon juice, paprika and some salt and pepper, to the bowl of the food processor.
Blend until completely smooth, stop sometimes to scrape down the sides.
Taste to see if you want to add more lemon or salt and pepper.
Mix in the chives.
Transfer to a serving dish, chill for a few hours.
When ready to serve, sprinkle with cayenne or paprika powder, chopped capers and serve with lemon wedges.

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