This recipe for Smoked Mackerel Pâté could be used as a quick and easy starter if you’re entertaining on a budget.
Smoked Mackerel Pâté
Ingredients:
- 2 or 3 smoked mackerel
- Juice of a small lemon
- 5 fl oz (150ml) soured cream (or natural yoghurt)
- 4 oz (120g) cottage cheese
- Pinch cayenne pepper
- Salt & freshly milled black pepper
- Bunch fresh leaves
- Lemon wedges
- Cayenne pepper
- Fresh toasted ciabatta (or any bread)
Directions:
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This is so simple! I love this with toasted ciabatta bread but you can use any toast.
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- Remove the skin from the mackerel and check for bones. Add all of the ingredients to your liquidiser (mine is the Braun whizzer!) and pulse until smooth. You may need to push the ingredients down into the whizzer half way through.
- Put into individual dishes or one large one. Cover with clingfilm and chill for two hours. This can be done the previous day.
- Sprinkle with a little cayenne and serve with lemon wedges and fresh leaves.
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