Smoked Mackerel Pate is easy to make in less than five minutes and is really flavoursome. Keep in the fridge for everything from a dinner party starter to quick snack during the day.
Most families today are facing food allergies in one form or another including ours. This has provided some challenges in both the supermarket and the kitchen for us. I now go to the supermarket with a magnifying glass to check what ingredients are being used in food preparation.
I used a dairy free, gluten free and wheat free Goats cheese. It has a coconut oil base and is really tasty. It is available from supermarkets.
Smoked Mackerel Pate
This smoked mackerel pâté is really simple to whip together and amazingly tasty - its a great standard to have in the fridge for a quick starter or even for snacks and lunch boxes.
- 400 g smoked mackerel, from sustainable sources
- 200 g Coconut goats cheese alternative (you can use cream cheese if you don't want dairy-free)
- 1 lemon ( Zested and Squeezed)
- 1 small bunch of fresh flat-leaf parsley, leaves picked and chopped
- 1 Tsp of course grain mustard
Peel the skin off the smoked mackerel and discard.
Put the fish in a food processor, breaking it up slightly as you go.
Add the cream cheese, the zest and most of the juice of 1 lemon and a few leaves of parsley.
Add the coarse mustard
Whiz for 20 seconds or so, or until you get a nice creamy pâté.
Season to taste.
Personally, I like to go the old fashioned route and mix and mash with a fork. The blender can make the mixture too fine very quickly.
Storing Smoked Mackerel Pate
For great storage, I found a Mason Jar kept in the fridge keeps the flavour and texture for about a week. Just make sure your jar is scrupulously clean before adding the Smoked Mackeral Pate.
If you are sharing Smoked Mackerel Pate as a snack with cocktails it works wonderfully with Wimbledon Pimms or at a more formal event served Prosecco Spumante Borgo di Sassi which is available from Naked Wines.
A Bit About Mackerel
A luxurious, oil-rich fish that is perfect for hot-smoking. Traditionally mackerel caught in cold waters has the highest oil content, making it the best for smoking. Smoked Mackerel is packed full of heart-healthy omega-3, minerals and vitamins. Omega-3 is a type of ‘good’ fat found in oily fish and plays an essential role in keeping the heart healthy and aiding brain function and development.