Hello everybody, it is John, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, smoked mackerel pate. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
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.
Smoked mackerel pate is one of the most popular of recent trending foods in the world. It is appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. Smoked mackerel pate is something which I have loved my entire life. They’re nice and they look wonderful.
To begin with this recipe, we must first prepare a few components. You can cook smoked mackerel pate using 6 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Smoked mackerel pate:
- Prepare smoked mackerel fillets skinned
- Get cream cheese
- Get juice of one lemon
- Get finely chopped dill
- Get 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.
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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