Smoked Makerel Pate with Toasted Sourdough and PicklesPosted on in European, Fish & Seafood, Recipes
Pate and hot toasted sourdough….. There isn’t much not to like about it!! Perfect for a light lunch with a beer or two or just to take out of the fridge on a lazy Sunday. I cant even tell you how many this recipe will serve as it just depends how thick you spread it on your toast.
You will need:
6 Smoked Mackerel Fillets (skinned and broken up)
1 Banana Shallot (very finely diced)
2tbs Crème Fraiche
Juice of 1 Lemon
1 tbs Softened butter
1 tsp Fresh Grated Horseradish
Good few grinds of cracked mixed peppercorns.
Sourdough and pickles to serve.
- In a large bowl break up the fish and remove the skin. Try to remove any bones if there are any.
- Add in the remaining ingredients then place in your food processor. You can make the pate as course or smooth as you like. Personally I prefer it to be slightly rougher so you still get the odd flake of fish left. Turn out in to the dish of your choice and add a few final twists of pepper.
- Toast off the sourdough, get out your pickles and dive in!