Smoked & Peppered Mackerel Pâté
Print recipe
| Serves | 4-6 |
| Prep time | 1 hour |
| Region | British |
| By author | Karen S Burns-Booth |
A fabulous and easy starter or light luncheon dish to whizz up. The pâté can be made milder by the addition of more cream cheese.
Ingredients
- 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
Optional
- cayenne pepper, to taste
Note
The pâté can be made milder by the addition of more cream cheese.
Directions
| 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. |
