Smoked Mackerel Pâté
This pâté is so easy and quick to make yet it really is tasty and fresh.
It works as a light lunch served with some crunchy green leaves, or for an apéritif. I serve it here at the tasting room on the sharing platters as visitors enjoy a glass of my lightly chilled Château George 7 Blanc.
Prep: 15 minutes
Serves: 6 for nibbles or 3 for lunch.
Accompany with Château George 7 Blanc
INGREDIENTS
1 160g-200g pack smoked mackerel, peppered if possible
125g soft cream cheese
1 lemon – zest & juice to taste
1 tbsp horseradish sauce
Optional: fresh herbs – dill or chives or parsley, finely chopped
Salt & pepper to taste
METHOD
Skin the mackerel fillets then flake them into small pieces in a bowl, taking out any obvious bones (any remaining ones will be mashed into the pâté).
Add the remaining ingredients and mix with a fork to get your preferred consistency. I like it not too smooth so that you can still detect the flakes. Start adding the lemon zest and juice - start with half of the lemon and gradually add more to taste.
Stir in most of the fresh herbs if using. Cover and chill the pâté then when ready to serve, garnish with the remaining herbs and a wedge of lemon.
Serve with toast, crackers or pita bread plus a salad of young leaves if having for lunch.
