Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, smoked mackerel pate. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Smoked mackerel pate is one of the most popular of current trending foods on earth. It’s simple, it is fast, it tastes delicious. It’s appreciated by millions every day. They’re fine and they look fantastic. Smoked mackerel pate is something which I’ve loved my whole life.
Smoked mackerel pâté choux with green pineapple chutney. Smoked Mackerel Pate is such a simple dish to make. Just combine your Smoked Mackerel, flaked into pieces, with soft cheese, lemon, sea salt and pepper and some horseradish.
To get started with this particular recipe, we must prepare a few ingredients. You can cook smoked mackerel pate using 6 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Smoked mackerel pate:
- Take smoked mackerel fillets skinned
- Get cream cheese
- Get juice of one lemon
- Take finely chopped dill
- Prepare smoked paprika
- Make ready salt and pepper
It' is truly bursting with flavour! This smoked mackerel pâté is absolutely divine. We have been working on this recipe for many years to get it right and have achieved a rich consistency and a smooth texture. Smoked Mackerel Pate recipe: Try this Smoked Mackerel Pate recipe, or contribute your own.
Steps to make Smoked mackerel pate:
- Combine all the ingredients in a mixing bowl and blend with a hand blender until thoroughly combined and smooth textured.
- Transfer into a suitable serving dish and dust with a little of the smoked paprika or decorate with slices of lemon.
- Refrigerate until needed.
- Serve with toast or french bread.
Discard skin and bones and mash flesh in a bowl. This article contains affiliate links, which means we may earn a small amount of money if a reader clicks through and makes a purchase. All our articles and reviews are written. Rediscovered traditional British dishes from Marcus Wareing's celebrated new restaurant. After smoking it's super tender and has a very strong fish and smoke flavor.
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