Hey everyone, it’s me, Dave, welcome to our recipe page. Today, we’re going to make a distinctive dish, smoked mackerel pate. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Smoked mackerel pate is one of the most well liked of current trending meals in the world. It’s simple, it’s fast, it tastes delicious. It’s appreciated by millions daily. They’re fine and they look wonderful. Smoked mackerel pate is something which I have 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 recipe, we have to prepare a few ingredients. You can cook smoked mackerel pate using 6 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Smoked mackerel pate:
- Make ready smoked mackerel fillets skinned
- Make ready cream cheese
- Prepare juice of one lemon
- Take finely chopped dill
- Prepare smoked paprika
- Prepare 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.
Instructions 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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