Smoked mackerel pâté

Smoked mackerel pâté

By
From
Three Sisters Bake
Serves
4-6
Photographer
Helen Cathcart

This recipe is easy peasy and involves no more than throwing all the ingredients into a food processor and blending! It makes a lovely lunch snack served with oatcakes. - Nichola

Ingredients

Quantity Ingredient
250g smoked mackerel fillets
200g full-fat cream cheese
1 unwaxed lemon, grated zest, and the juice of 1/2
2 tablespoons creamed horseradish
3 tablespoons roughly chopped flat-leaf parsley

Method

  1. Debone and flake the mackrel fillets – the biggest bones lurk along the backbone, down the central line of the fillet (don’t worry about tiny bones).
  2. Put the deboned mackerel flakes in the bowl of a food processor. Add the remaining ingredients and pulse to combine, stopping when the pâté still has a rough texture.
Tags:
Three Sisters Bake
Reith
Gillian
Linsey
Nichola
baking
baked
Scottish
Scotland
UK
European
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