Now that picnic weather is starting in the UK (though admittedly the weather has taken a turn today for the grey and rainy), I’ve been craving smoked mackerel pâté, so I did a bit of tinkering with my favourite versions and it was just how I love it. So delicious and the kids are CRAZY FOR IT.
Serves 10-15 for canapés or 6 for a light supper/entrée
INGREDIENTS:
450g smoked mackerel
200g cream cheese
150g crème fraîche
Juice of 2 lemons
2 Tbsp creamed horseradish
2 Tbsp capers, drained
a small bunch of parsley, roughly chopped
sea salt and pepper
½ tsp freshly grated nutmeg
METHOD:
Cut the mackerel in to rough pieces and add with the rest of the ingredients except salt and pepper in to a food processor. Pulse until the mackerel has all been processed, then add salt and pepper to taste. Don't over-process or it will become too runny. Refrigerate for a few hours so it becomes a little firmer and the flavours all get to meld together. I like to eat this with all sorts of things, but mainly vege crudites. It would be perfect on little bruschetta rounds with a few capers and parsley or cornichons on top.
I used peppered smoked mackerel for this, as that was all that was available, so either peppered or not will work beautifully! Just adjust the seasoning.
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