When I have friends over I often make this quick, fresh-tasting mackerel paté for lunch, and I have been asked for the recipe more times than I can remember. My friend Hazel is a particular fan of this dish, so by way of thank you for her kind appreciation of it, I have dedicated this recipe to her. I’m not sure how useful it will be to Hazel, because I’m pretty sure she has now perfected her own version using capers, and the last time she asked me for the recipe she had to remind me about the mint, which is a key ingredient. I like to serve this paté with my homemade spelt and seed bread, which I think is at its very best when toasted and slathered with this light yet flavoursome paste.
Hazel’s smokey mackerel paté
3-4 peppered smoked mackerel fillets
100ml creme fraiche
50g cream cheese
Handful of fresh mint and parsley (one part mint to two parts parsley)
Juice of half a lemon (and zest too if you like)
1 heaped tsp horseradish sauce
Break the mackerel fillets in to a bowl and fork through. There may be a few small bones in the mackerel fillets, so look out for these as you break up the fish, but mackerel bones are so small I don’t worry too much about them. Mix all the ingredients together well in a bowl. Serve with warm toast.
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About Chloe King
I'm a freelance writer, designer and webby type. I live with my husband and daughter in the south of England. I like to cook and can throw a good party.
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