Best Smoked Mackerel Pate Recipes

BEAUTIFUL LAYERED SMOKED SALMON & MACKEREL PATE

Steps:

• Line a 2lb loaf tin with clingfilm. Cover the base & sides of the tin (but not the ends) with the smoked salmon so that the pieces just about overlap.
• In a food processor, mix the roast salmon slices, tomato ketchup, dill & half of each of the following: butter, soft cheese, cayenne, lemon zest & lemon juice. Spoon into the tin, level the top & chill. (don't wash out the processor just yet!).
• Skin the smoked mackerel & carefully remove any bones with tweezers or your fingers. Whizz in the food processor with the horseradish & the other half of the butter, cream cheese, cayenne, lemon zest & lemon juice. Spoon over the top of the salmon pate & level the top. Fold over the overlapping salmon. Cover with clingfil & chill for at least 2 hours (but preferably overnight).
• To serve, carefully invert the tin onto a suitable plate & using a sharp knife (clean knife between each slice to get perfect neat slices) cut the pate into 10 slices.
• Serve each slice on a plate with a few salad leaves & a slice of toast cut into triangles along with a wedge or two of lemon.

SMOKED MACKEREL PATE

Steps:

• Start by removing the skin from the mackerel fillets. Usually the skin will peel straight off but you can easily scrape any remaining skin off with a sharp knife.
• Roughly break up the fish, checking for any obvious bones or scales.
• Place the mackerel, cream cheese and creme fraiche (plus any additional ingredients if using) in a blender or food processor and whizz for 1 minute to ensure that all the mackerel flesh and peppercorns are combined. While the food processor is running add lemon juice to taste.
• Double check that all the ingredients are incorporated and give it a taste to check the seasoning! Then decant into a medium serving bowl or into individual portions - don't worry if the mixture is a little runny, it will firm up in the fridge. Garnish with parsley/chives/lemon, cover with cling-film and place in the fridge for at least an hour. Can be made in advance and keeps well in the fridge for up to 3 days.
• Serve with crusty brown toast and enjoy!

SMOKED MACKEREL PATE

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.

EASY SMOKED MACKEREL PâTé

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.

SMOKED MACKEREL PATE

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.

SMOKED MACKEREL PâTé PLATTER

Steps:

• In a bowl, roughly mash the mackerel and add the yogurt, lemon juice and some black pepper. Mash again until you have a chunky pâté. Put it in a bowl, ready to serve.
• Arrange the other ingredients on a large serving platter, with the mackerel pâté alongside, and tuck in.

SMOKED MACKEREL PATE

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

Steps:

• Make sure all the bones are removed from the mackerel
• Remove the skin from the mackerel
• Place two of the mackerel fillets into a food processor, breaking into smaller pieces as you do
• Add the cream cheese, zest and juice of one lemon and parsley
• Pulse for around 20-30 seconds until you are left with a smooth pate
• Remove from the processor and flake through the remaining fish fillet
• Taste and test for seasoning. Some mackerel can be salty enough without adding any additional salt so it is all down to your personal preference.
• For some colour on the plate prepare some watercress and dress with a dash of olive oil and red wine vinegar
• Serve with griddled sourdough