Smoked Mackerel Pâté with crème fraîche, a delicious starter for every occasion. It's so quick to make, but jam-packed with incredible flavours. No need for expensive ingredients, this is so much better than any ready-made pâté that comes in a tiny jar and costs quite a bit. Best served with a nice slice of bread, toast or bruschetta.
As much as I love fresh fish, I could never say no to the smoked one either. It's ready to use, delicious, and perfect for putting together any dish at the very last minute.
Take this yummy pâté - it's ready in literally 2 minutes at the most, and it's perfect for any party too, not just a nice starter for a family dinner. My Homemade Smoked Salmon Pâté has always been a big favourite of mine, and now the smoked mackerel one can be added to the list.
I chose to use crème fraîche for its refreshing kick, I think it balances well the saltiness of the smoked fish. But if you can't find it, cream cheese or sour cream are good substitutes too.
Adding lemon juice adds more flavour and a nice citrussy touch, this works so well with the creme fraiche without overpowering it. And it's all a matter of adding everything to a food processor and blitzing it to the desired consistency.
As promised, this pate is as quick as you can get. The ingredients we need:
- smoked mackerel fillets: I used plain smoked mackerel, but you can get a variety of smoked mackerel too, from peppered to spicy - any would work, it's up to one's taste buds
- crème fraîche - it should be easy to find in any supermarket, if not, cream cheese or sour cream can be used instead
- lemon juice - I used the juice of half a lemon, but you can use more of less depending on how citrussy you like it
- ground black pepper - it adds a nice peppery hint, I highly recommend you use it
- spring onions - add freshness and colour, I absolutely love them. Alternatively, you can use chives.
- parsley and dill - fresh or frozen are the best, but you can also add dried ones
How to make the pate
Add everything to a blender, and blitz well until either smooth or a chunkier texture. If you don't have a food processor, you can chop the fish finely using a sharp knife, and mix everything well.
How to store the pate
The smoked mackerel pate can be transferred to a tupperware or a jar and stored in the fridge for up to 3 days - the saltiness of the fish makes it stay fresh and keep its strong flavours for long.
Alternatively, keep the smoked mackerel fillets in their own packaging in the fridge for 2-3 days (or check the packaging for best date), and make the pate just before serving - it's so quick, it can be whipped up just before meal time.
And there you have, a delicious pate for any celebration - it's delicious enough to be served to those posh guests too. If you happen to have only the tinned mackerel, that should be a good one to use too, my Tuna Dip is always a life saver when time is short for putting together a quick and delicious spread.
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Smoked Mackerel Pâté
- 2 fillets of smoked mackerel (100 g each fish fillet)
- 3 tablespoon crème fraîche
- lemon juice from half a lemon
- 2 spring onions
- 1 tablespoon chopped parsley
- 1 tablespoon chopped dill
- Remove the skin of the smoked fish and break it into a few pieces.
- Chop the spring onions.
- Add the fish, creme fraiche, lemon juice, spring onions, parsley and dill to a food processor and blitz to the a smooth paste or the desired consistency.
- Serve with bread, toast or bruschetta.