Ingredients
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25g Unsalted Buttermelted
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zest of 1/2 Lemon
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160 g pack Smoked Mackerel (split fillets), skinned
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1 Spring Onions
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15g Unsalted Butterplus extra to serve
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1 tsp Hot Horseradishplus some for serving
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1 tsp Flat Leaf Parsleyplus a few leaves for serving
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to serve French Bread
Directions
So you may have gathered I am not a big fish fan but my other half loves smoked mackerel and I love horseradish. Given what a strong flavour horseradish is I thought this could work for me and it did!
All I can say is the result was brilliant, the flavours in the smoked mackerel pate worked well together and I will be having this again. Nick is delighted as he gets to eat smoked mackerel and I feel virtuous both making Nick happy and having some oily fish.
The best thing about this recipe is you can literally whip it up in 15 minutes and most of the ingredients are already in your fridge. Enjoy!
P.S. The kids weren’t so keen as they are now obsessed with Chicken Liver Parfait!
Steps
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1
Done
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Tip the melted butter, lemon zest, mackerel and spring onion into a food processor and blend until smooth. Spoon into a ramekin and smooth the top. |
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2
Done
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For the topping, melt the 15g butter with the horseradish, then stir in the parsley. Carefully spoon over the pâté to cover it. Press some parsley leaves on top, grind over some black pepper and chill to set the butter. Serve the ramekin of pâté with French bread, butter and extra horseradish sauce. |
