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Smoked Mackerel Paté

You could simplify this easy paté by leaving off the horseradish flavoured butter topping, but the whole thing is made in around 10 minutes anyway.

Course Appetizer, Fish, Starter
Cuisine British, World
Keyword quick, easy, seafood
Prep Time 8 minutes
Cook Time 2 minutes
Chilling time 30 minutes
Total Time 40 minutes
Servings 4
Author Moorlands Eater

Ingredients

For the paté

  • 250 g smoked mackerel skinned and boned
  • 1 lemon, zest only
  • 2 spring onions finely chopped
  • 1 tbsp single or double cream
  • freshly ground black pepper
  • 40 g butter melted
  • salt optional

For the topping

  • 50 g butter
  • 2 heaped tsp horseradish sauce from a jar
  • 1 tbsp chives finely chopped
  • freshly ground black pepper

Instructions

Paté

  1. Put the smoked mackerel, lemon zest, spring onions and cream into the bowl of a food processor.

    Add a good grind of black pepper and tip in the melted butter.

    Whizz until smooth. Taste and add more pepper plus some salt if you think it needs it.

    Tip into a bowl or individual ramekins then smooth and level the top.

Topping

  1. Melt the butter in a small saucepan then take off the heat.

    Stir in the horseradish and chives then grind in some black pepper.

    Pour the flavoured butter over the paté then put the dish or ramekins in s the fridge until the topping is set.

Serving

  1. Serve spread on bread such as thinly cut toasted rye bread or with crackers with a selection of pickles such as gherkin, cucumber, beetroot.

    Use within 3 days.