Hot Smoked Mackerel Pâté

by Sue Lawrence

Blend, taste and adjust the seasoning as required. Serve on a platter with a watercress garnish
SERVINGS    
 
4 Starter
PREPARATION TIME
15 MINS
COOKING TIME
0 MINS

Ingredients

2 Smoked Mackerel Fillets
Small tub Cream Cheese
Juice and Zest of 1 Lemon
2 tsp Horseradish

Hot Smoked Mackerel Pâté

Instructions

Remove the flesh from the skin and place in a food processor along with the cheese, juice and zest of the lemon and horseradish.
Blend to your desired consistency, tasting and adjusting the seasoning as required.
Empty onto a serving platter and garnish with watercress, or spoon into individual pots.
This simple little pate is an ideal light starter or lunch option, and is simply perfect served with either melba toast, hot wholemeal toast or even thick Scottish oatcakes.

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