Mackerel Pate Recipe Mary Berry Recipes

SMOKED MACKEREL PâTé

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

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!