January 22, 2019
SMOKED MACKEREL PATÉ
This has to be one of the least inspiring photos I have ever posted in the blog but don’t let it put you off……..
At a couple of events in France last summer bowls of this stuff appeared on the table with the other nibbles. When I said how delicious it was the ladies who produced it told me how easy it was to make. I next encountered it when we went to a restaurant for a pre-Christmas meal with family where it was served as a starter and I thought it was time to have a go myself.
Dead easy it really is and tasty in measures well beyond the level of competence required to make it.
The first time I made it I blitzed it in my food processor and it turned out really smooth. The next time roughed up the fish with a fork then processed it only a little so that it turned out more rustic in appearance. I preferred it this way, although it did leave the odd tiny bone.
You can make it look much fancier by adding herbs or salad. I liked serving mine in my ancient lidded dish made by Pearsons of Chesterfield, the maker of rustic cookware now sadly long gone. I could just pop on the lid and leave it in the fridge where it kept well for several days allowing us to dig in as and when we wanted.
A twin pack of smoked mackerel fillets
1 tblsp crème fraîche
1 tblsp full fat cream cheese
1 tsp French mustard
1 tsp horseradish sauce or creamed horseradish
a few drops of lemon juice
salt and pepper to taste
Remove the skin from the fish and place in a small bowl. Mash it with a fork to break it up then transfer to the bowl of a food processor. Blitz briefly for rustic looking paté or for longer for a smoother paté.
Stir in the other ingredients and mix until well combined.
Serve chilled to spread on toast, bread or crackers, or as a filling for a jacket potato. You can dress it up with herbs or by serving with salad and a lemon wedge on the side.
Serves 6 with an apéro, 4 as a starter, just 1 or 2 as a jacket potato filling.