Smoked Mackerel Pate
Often unfairly labelled a ‘retro classic’ by foodie twats, this dish will stand up on its own as a dinner party starter or just hide it in the fridge for an indulgent snack.
I’ve tried making this dish many different ways and I can hand on heart say that ever variation has always impressed me.
As far I am concerned the most important thing is to avoid using a blender. Not only are the bastards an absolute nightmare to wash up but remove any texture whatsoever. A fork is a much better and more accurate way of achieving the desired consistency.
Unlike liver pates you don’t have to add a layer of clarified butter to stop it from reacting with the air. I still choose add one anyway as I feel breaking the seal adds a sense of adventure.
Smoked Mackerel Pate recipe
- Four smoked mackerel fillets (don’t forget to remove the skin)
- 2 tablespoons of Creme Fraiche
- 2 tablespoons of cream cheese
- 1 teaspoon of horseradish
- Generous squeeze of lemon juice
- Sprinkle of cayenne pepper to serve
- Optional: add a dash of Dijon mustard or melted butter to the mix
Mash all the ingredients together with a fork. Half the fun of making this is constantly trying the mix and adjusting how much of each ingredient you add. Once finished spoon into ramekins and leave in the fridge to firm up. Serve with hot toast.