Fish on Friday:
Smoked, Peppered Mackerel Pâté with Rye Bread Toasts
It’s Friday already, the week has flown by in a flurry of flower, currants, chocolate and vanilla Balsamic, maple syrup, walnuts, scallops, beetroot, dumplings and sausages with beans……..lovely! The snow has melted and the thermometer has risen to the giddy heights of 9 degrees Celsius, positively balmy darlinks. The snow left lush green grass in the back garden and the first spring bulbs have started to emerge from their warm earthy bed in my assorted random pots on the terrace. I have been in a baking frenzy this week and so Friday is the perfect day to take a day off from the flour seives and cake tins and turn to fish; fish on Friday is a tradition in my family and one I like to keep up. One fish that I am particularly fond of is smoked mackerel; and Delish Fish has some amazing Hot Smoked Wild Mackerel Fillets with Crushed Black Peppercorns on their site that were just crying out to be on my fishy Friday menu, especially as this luxurious, oil-rich fish that is perfect for hot-smoking, and, traditionally mackerel caught in cold Scottish waters has the highest oil content, making it the best for smoking.
I whipped this recipe up really quickly, and there was enough for at least three meals for the two of us; I served it for lunch with some delectable home-made rye bread toasts as well as rocket leaves and extra fresh lemon quarters. The smoked peppered mackerel really makes this pâté and to be frank I could sit down with a spoon and eat it straight from the bowl! This would make a lovely starter for a dinner party as well as a stellar sandwich filling for picnics and posh lunch boxes. I was pleased with the balance of sharp lemon and rich herb cream cheese with the smokiness of the mackerel; however, you could lighten this up by adding low-fat cream cheese. It is better if served with rye bread, but brown bread or granary would also be a good partner.
Smoked & Peppered Mackerel Pâté
|Prep time||1 hour|
|By author||Karen S Burns-Booth|
- 250g peppered smoked mackerel, skinned and boned
- 125g cream cheese with herbs (such as Boursin)
- 125g crème fraîche
- salt and pepper, to season
- 1 small shallot, peeled & very finely diced
- Juice of 1 lemon
- cayenne pepper, to taste
The pâté can be made milder by the addition of more cream cheese.
|Step 1||Flake the peppered smoked mackerel into a bowl and add the remaining ingredients.|
|Step 2||Mix thoroughly, check seasoning and adjust if necessary before covering; place in fridge for 1 hour to firm up.|
|Step 3||When ready to serve, spoon into individual dishes or ramekins, and serve with toasted rye bread and extra fresh lemon quarters.|
That’s all for Friday – Herbs on Saturday will be back tomorrow as usual, as well as more musings and recipes……..I have been slighty neglectful of interesting seasonal feasts and festivals lately, it’s just been so busy, but with Shrove Tuesday and Lent next week, I will be highlighting some of the more unusual traditions that we have in the UK. See you later, Karen.
Oh, I haven’t had Mackerel in about a year! So good! I love seafood…
Thanks Marina! I love mackerel and when it is out of season I love it this way!
we make similar with tuna looks wonderful
I bet it would be good with Tuna! LOVELY!
I don’t believe I’ve ever had mackerel, but how could anything with Boursin and Creme fraiche be bad? I’ll keep an eye out for mackerel so I can give this a try.
I actually found kippers yesterday–our grocery store has expanded their “British” section. (We can even buy chocolate-covered digestives now. Paul’s in heaven.) I’m surprised it’s taken so long; Paul has worked with a lot of Brits here in the aerospace industry. The first company he worked for brought a lot of British engineers to Wichita when they took over the Hawker line of airplanes. Still can’t find smoked haddock, though. 🙁
Kippers would work in this recipe Lauren as well as smoked salmon too. GOOD news Re. the British section expanding in your grocery store! Karen xx
Todd would love this Karen. He loves mackerel. I am not very fussy on mackerel myself (I am not fond of fishy or strong flavoured fish of any kind.)and I have never enjoyed smoked fish of any kind, not even salmon. I know I am a wierd creature. When I worked as a chef at the Manor I often had to prepare smoked salmon appetizers and pate’s etc. It was always perfectly safe in my hands as I could barely even stand to smell it! My servers didn’t mind as they were my tasters. Apparently I make a really delicious smoked Salmon pate, which has capers and dill and spring onions, cream cheese, sour cream etc.! It was always popular at the dinner parties I catered to. It has 54 five star ratings on food.com, so it must be good. I just wish I could appreciate it like everyone else does!!!
The funny thing is that even though the smoked mackerel is quite fishy when it is mixed in with all the other ingredients it becomes quite well behaved! LOL!
Ohmigod, I’m making this tomorrow!!! I just happened to have bought smoked mackerel a few days ago, and the vacuum-sealed pack hasn’t been opened yet. I don’t think it’s near to 250 g, so I’ll just scale down the recipe. Great as a topping!! Wish I could get Boursin easily — we DO get it, but not regularly. What a cheese!!
Thanks Zuri! I knew you would like this and it is SO easy to whip up too! And cream cheese will do and just add a little fresh chopped herbs and maybe a clove of garlic, finely minced! I also love this pate as a filling for crusty bread rolls and as a salad with capers and dill tips too. Thanks for stopping by…..Karen xx
It looks so yummy and fresh! You always have something delicious going on 🙂
Thanks Heather and this is easy to make too!
One of my favourite things to have for lunch, so delicious and healthy too!
Thanks Laura! My favourite way of serving smoked mackerel!
Janice (Farmersgirl) says
ooh I love peppered smoked mackerel and it makes such a good pate, fab photo as usual, very tempting.
Thanks Janice! We BOTH loved this for lunch the other day and have loads left for sandwiches and toast for tea!
Kentish Keg-Meg says
This is something I must make next week. We are trying to increase the amount of fish we eat in our week. So I have been busy collecting ‘fishy’ recipes. Thank you Karen.
Brilliant! We love fish and seafood and try to eat it at least twice a week. Look out for my post tomorrow for a savoury “fishy” pancake recipe!
I just made this …..it was sooooo delicious!! Great recipe! Thanks!
FABULOUS! Thanks for letting me know Kerry and I am so pleased you liked it! Karen
I love this mix wrapped in smoke salmon slices , rolled then sliced into little circles of deliciousness , mmmmmmm want it now
Thanks Steve, it is my favourite fishy pate to whip up in a hurry and also makes a great sandwich filling too! Loved your idea of rolling it all up in smoked salmon slices……..excellent! Karen