smoked mackerel pate

CerebralChasm avatar
By Clare Chambers
from Beckermet

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 door of the prison shouting to be let in........... All he wanted was for them to open up the shop so that I could buy the goodies I needed. Bless him.

serves 60 individual canape sized servings
prep time 30 Min
cook time 5 Min
method Microwave

Ingredients For smoked mackerel pate

  • 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

How To Make smoked mackerel pate

  • 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 decorated with some fresh dill.