Smoked mackerel paté

You can whip up this paté in the time it takes to make the toast to go with it. It’s one of the quickest, easiest and tastiest recipes I know. I’ve calculated it costs about £2 per portion (and a generous portion at that) and is perfect for either a first course or as a sandwich filling. To pep it up add some grated horseradish, or a teaspoon of ready made horseradish (if you like a bit of heat).

I don’t like it too smooth so I blend two thirds of the mackerel and then flake in the rest of the fish.

Serves two. Great with toasted sourdough bread.

Ingredients

  •  Two smoked mackerel fillets, skinned
  • 50g crème fraîche
  • 50g cream cheese
  • 1 tablespoon of lemon juice
  • Pepper

Method

  1. Blend two thirds of the mackerel with the cheese, créme fraîche and lemon juice. If you don’t have a blender you can use a fork to mash the ingredients together.
  2. Season with pepper to taste.
  3. Flake in the rest of the mackerel and serve.

 

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