1-minute smoked mackerel pâté!

This slideshow requires JavaScript.

This is an incredibly quick but insanely good smoked mackerel pâté, and one I have been making for many many years. It helps to buy the smoked mackerel already boned, but you literally just mix it all together to give the most delicious pâté.

The pâté is delightfully coarse, unashamedly rustic, but for a fish pâté I think you need the textures so that it is not some amorphous mass. This is far, far better than the texture-less grey affair you can buy in the shops, and much more economical.

I sometimes add cream cheese to the mixture but to be honest it doesn’t need much cream cheese, if any: just a little mayonnaise or crème fraîche if you want to loosen it and keep it moist, but really that is about it.

Recipe: 1-minute smoked mackerel pâté

  • 300g smoked mackerel, skinned and boned
  • a tablespoon or two at most of mayonnaise, crème fraîche or cream cheese
  • 1 heaped teaspoon of capers, roughly chopped or left whole
  • 2-3 tablespoons chopped pickled gherkins or pickled cucumbers*
  • 2-3 heaped teaspoons horseradish sauce (or a few shavings of freshly grated horseradish)
  • a little grated zest and the juice of half a lemon
  • a couple of tablespoons of chopped fresh chives
  • freshly milled black pepper
  • a little fine sea salt, to taste

*I tend to use some of my spiced pickled cucumbers as I always have a jar on the go, but a good quality commercial pickled cucumber works well.

(1) Put all the ingredients into a bowl and mix together with a fork until combined, leaving some chunks of mackerel.

(2) That’s it! Enjoy….

Uses in baking

  • For a smoked mackerel pâté version of sausage rolls: just use the pâté, mixed with a beaten egg, in place of the sausagemeat. My recipe for these is here.
  • A spoonful onto freshly sliced and either toasted bread or oven-dried bread (bruschetta-style), perhaps with a few chives on top: a wonderful canapé that can be made up in moments.
  • Put a spoonful onto a smallish square of filo pastry and top with a little gooseberry chutney. Bring up the corners to make smoked mackerel parcels, bake for about 15 minutes at 170C(fan) and serve with a simple dip made with crème fraîche and horseradish.
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

bakingfanatic

Baking from the heart...with a pinch of guilt-free indulgence!

Something Sweet Something Savoury

Family friendly recipes from a chaotic kitchen

Indian Curry Shack By Anugya

A Recipe Repertoire For Everyday Cooking

Foodfanatic

Good food, without fuss

Julie's Family Kitchen

A home for cooking and baking recipes

God's Little Acre Farm Blog

Sharing the little things in life, one blog at a time!

Food without fuss

Simple food, big on flavour!

The Recipe Hunter

Cook and Enjoy

My Baking Adventure

Going on an adventure or baking a new dessert - they both bring you joy and fill you with happiness

Splash of Happiness

Splashing happiness in your day

the chef mimi blog

So Much Food. So Little Time.

It's All Frosting...

Projects, recipes, and other things that make life fun!

Come dine with Teo

Because eating is a necessity, but savouring is a pleasure.

joannas sydney

An insider's guide to Sydney, Australia

ten.times.tea

food books (?) pretentious writing etc

biscuits and pieces

Food, lifestyle and everything in between

Journey of a Blogvelist

The Writing of Curtis Bausse

Stefan's Gourmet Blog

Cooking, food, wine

dulceideabloguea

el blog de dulceidea

This is not a pie

Young baker from Brighton presents her recipes

Bakers and Best

Baking the Michigan Difference into every loaf.

Charlotte's Web of Bakes

The outcomes of an experimental (albeit amateur) baking enthusiast!

TASTECELEBRATION

All about the passion for food

Cooking without Limits

Food Photography & Recipes

Eat The Roses

Highly Opinionated Thoughts About Food, The Universe and Everything

I Dream in Buttercream

Cloud9.1's Baking Blog

Le Céleste Pâtisserie

Professional Chef Recipes and knowledge source for patisserie, baking and pastry

vannillarock

baking adventures on both sides of 'the pond'

Knead to Dough

the go-to site for your foodie blog and biz resources

Love Grace and Cakes

Sitting here in a pile of flour and icing sugar, drinking wine

Wuthering Bites

Simple Gluten Free recipes for any time of day.

The Baking Hermit

Hobby baker who enjoys learning about the science and techniques behind making the perfect baked goods that taste and look good.

Blissfully Scrumptious

Afternoon Tea Cakes and Bakes

Stephysweetbakes

Simply Pastry Delight

Natascha's Palace

A blog about culinary adventures from a Canadian living in Spain

KitchenSpells

Cook. Bake. Eat.

lili's cakes

Pâtisserie Sans Frontières

Addicted to the Sweet Life

Two uni students exploring Melbourne's food destinations

joseybakerbread

share the loaves

apuginthekitchen

good food with simple ingredients

food for fun

enjoying what's on my plate

Clandestine Cake Club | Site-Wide Activity

Baking from the heart...with a pinch of guilt-free indulgence!

Every Nook & Cranny

...is simply filled with food

Preheat the Oven

with Chef Jae

%d bloggers like this: