How else do you like to showcase mackerel, the dandy of the seas; or are you firmly in the "too fishy" camp? olive adds some creamed horseradish which works much better, but having recently discovered the fierier pleasures of the fresh stuff, I'm going to side with Hugh and Nick, and use that instead – it gives a cleaner heat to the pâté. Grigson recommends serving smoked mackerel with gooseberry sauce, but I think one of the most delicious ways to use this fish is in a pâté. Make sure that you buy mackerel in oil or brine rather than tomato sauce! Flake three quarters into a food processor with the cheese, crème fraîche and horseradish and whizz until smooth. red onion, lemon juice, prepared horseradish, black pepper, smoked mackerel and 4 more. You could also use a packet of smoked mackerel if you prefer. Some recipes ditch the cheese element altogether: Matt Tebutt uses sour cream alone, and Hugh Fearnley-Whittingstall and Nick Fisher go for crème fraîche in the River Cottage Fish Book. Process again for 20 seconds and add the lemon juice. Serve with rye bread or crisp toast. Toast or griddle essential Waitrose Wholemeal Pittas, cut into strips and serve hot with the pâté. https://www.asdagoodliving.co.uk/food/recipes/mackerel-pate and whiz to a … Fresh cheese is a popular addition – like olive magazine, my mum always uses cream cheese, while Delia gets all exotic with ricotta, and the BBC's food site and David Cameron plump for the more homely cottage cheese (so proud is the Prime Minister of this particular recipe that he has submitted it to a number of charity collections). Serve with some slices of crusty bread. The ricotta is smoother than David's cottage cheese, but I still prefer cream cheese – a good pâté should be a textural as well as a taste pleasure, and olive magazine's cream cheese gives things a silky finish. Blend till smooth and then add the yoghurt. Add rest of the ingredients and … While the food processor is running add lemon juice to taste. A delicious dinner in 10 minutes – how can anyone not love the mackerel? 250g smoked mackerel fillets. one with a lid. Using a fork mix flaked or pureed fish with mayonnaise and horseradish. You need. Photograph: Felicity Cloake, Hugh Fearnley-Whittingstall for being a bit too earnest, Country Life's perfect smoked mackerel pâté. Take the skin off the mackerel and tear the fish into small pieces then pop them in a bowl. And, if so, how does one make oily fish more attractive to the doubters? Photograph: Felicity Cloake, olive magazine recipe smoked mackerel pâté. Process till smooth. This is wonderful served on sour rye bread, or crisp toast, with some pickled capers or beetroot, and a peppery watercress salad. Remove the skin from the fish - the odd bone is fine as the mixture will be blended. And because most of us aren't lucky enough to be able to catch our own wriggling little tiger-striped beauties on a regular basis, that makes smoked mackerel particularly valuable. 100g radishes, trimmed and sliced 180g cucumber, sliced 100g rocket or other salad leaves 2 tsp olive oil juice of ¼ lemon. Salt & pepper. Reply. 15g caster sugar. 10/12/2015 at 1:37 pm. Mackerel is one of the best fish you can eat as it is high in omega 3, which keeps your heart healthy. couple of drops of Tabasco sauce. ALL RIGHTS RESERVED ©2021 Allrecipes.com, Inc. Cut up the fillets into thirds and place them in a blender or a food processor. Despite the simplicity of the recipe, however, the few other ingredients are up for debate: in particular, which dairy product to cut it with. Dairy-Free Smoked Mackerel Pâté is extremely easy to make, exceptionally tasty and immensely good for us… as long as we use Cold Smoked Mackerel instead of Hot Smoked Mackerel! Indeed, so quickly does it spoil that fishermen were given special dispensation to sell them on Sundays, even the Church recognising the value of a spanking fresh fish. this looks fab I have always wondered about making a homemade pate thank … https://www.deliciousmagazine.co.uk/recipes/speedy-mackerel-pate From general topics to more of what you would expect to find here, agirlandherhome.com has it all. Blend till smooth and then add the yoghurt. Oops! Herb-wise, olive add chives and parsley, River Cottage suggests chives or dill, and Matt Tebbutt uses dill – frankly the pâté is pretty tasty without herbs, but the aniseedy dill marries so well with the oily fish and the sweet heat of the horseradish that it would be a shame to leave it out, especially as it looks so pretty. Cut up the fillets into thirds and place them in a blender or a food processor. Please try again. Felicity's perfect smoked mackerel pâté. Mar 23, 2015 - This website is for sale! agirlandherhome.com is your first and best source for all of the information you’re looking for. 1 smoked mackerel fillet. Skin the mackerel fillets and do a quick check for any bones – they're not unknown. 2. https://www.greatbritishchefs.com/collections/mackerel-pate-recipes Dairy-Free Smoked Mackerel Pâté. Photograph: Felicity Cloake, 'm not sure that mackerel quite qualifies as underrated – certainly we all bang on enough about its oily virtues, yet I'm not sure how many of us actually eat this handsome little fish on a regular basis. Photograph: Felicity Cloake, Delia recipe smoked mackerel pâté. Photograph: Felicity Cloake, Country Life recipe smoked mackerel pâté. The yoghurt has its sharpness so taste and adjust. David Cameron uses Tabasco, which isn't bad, but, like Delia's cayenne pepper, it doesn't really add much but spice. Flake three quarters into a food processor with the cheese, crème fraîche and horseradish and whizz until smooth. What 4 ingredients are in Easy Smoked Mackerel Pate? The email addresses you've entered will not be stored and will only be used to send this email. Add a good grinding … I had to put it on. Like so many creamy recipes, smoked mackerel pâté benefits from a little heat. Greek style yoghurt, creamed horseradish, smoked mackerel fillets and 6 more Quick Smoked Mackerel And Avocado Pate Family Friends Food lemon juice, mackerel fillet, avocado, mayonnaise, cream cheese In a food processor, add mackerel fillets breaking them up slightly. Add mackerel chunks in to the food processor along with all the other ingredients. Process again for 20 seconds and add the lemon juice. https://www.bhf.org.uk/.../healthy-living/healthy-eating/recipe-finder/sardine-pate And if that isn't high praise ... Smoked mackerel pâté is always made from hot smoked mackerel – Grigson claims the cold smoked sort is "much superior in flavour and closer to smoked salmon in texture, but being more difficult to cure, it is much harder to find". My friend served me this and it was delicious. Spoon into a serving dish then place in the fridge until ready to serve. We hope you find what you are searching for! 3 hot smoked mackerel fillets150g cream cheese100g crème fraîche3 tsp freshly grated horseradishLemon, to squeezeSmall handful of dill, finely chopped. Add the fish to the blender. Something went wrong. Making Dairy-Free Smoked Mackerel Pâté. Photograph: Felicity Cloake, Perfect smoked mackerel pâté. Dinner in 10 minutes – how can anyone not love the mackerel? Add the yogurt, dill and the capers, finely chopped (I do the dill and the capers at the same time with … So the mackerel part is easy. If you like your pate really smooth, simply whiz it in a food processor instead. Perhaps it's an austerity thing. Chill for at least 1 hour. Their use of sugar puzzles me though – the pâté really doesn't need it, but not as much as Delia and the BBC's grating of nutmeg. However, the River Cottage recipe purées half the fish, and then flakes in the rest – still too heavy for my liking, but a few pieces of fish look attractive, and give the pâté a more interesting, less fish-paste like texture. It's so creamy it's almost bland, even with a squeeze of lemon juice. Ingredients for quick and healthy mackerel pate. cream cheese, melted butter, lemon, mackerel, white pepper, sugar and 2 more Tuna Pate with Garlic and Cilantro As receitas lá de casa natural yogurt, tuna, garlic cloves, garlic powder, mayonnaise and 1 more I adore the stuff, but it has no place here. 2 tbsp – thick yoghurt (dairy free, lactose-free or regular, I use skyr) David's is rather curious, deploying a relatively meagre amount of fish which makes the results more like a cheese and mackerel salad than a fish pâté. 3-4 spring onions, chopped. 1. Arrange the other ingredients on a large serving platter, with the mackerel pâté alongside, and tuck in. Add a good grinding of black pepper, and lemon juice to taste, then fold through the dill and the remaining fish. You definitely don't want flavoured or sweetened yogurt for this recipe. Start to mash in the cream cheese then add the lemon juice, horseradish and seasoning. Healthy snack: Smocked mackerel pate recipe potsofsmiles:) lemon, white pepper, cream cheese, melted butter, sugar, black pepper and 2 more Chicken Liver Pate with Onion Marmalade La Cocina de Babel Dry-fry the chopped spring onions for a couple of minutes and flake the fish into the same pan and stir until combined. Natural yogurt. To put such a delicacy in a food processor would, to my mind, be a crime: if you find it, eat it in slivers with a little pickled beetroot and crème fraîche. Privacy policy. Smoked Mackerel fillets lemon juice horseradish (optional) Greek Yogurt Photograph: Felicity Cloake, Matt Tebbutt recipe smoked mackerel pâté. https://www.greatbritishchefs.com/recipes/mackerel-pate-recipe 100g butter, chilled and diced. I prefer a little more creaminess, but I do like the lighter, more subtle tang of Hugh's crème fraîche – I think it will work brilliantly to loosen the smooth cream cheese. Tags Fish How To Entertaining leftovers Dip Cream Cheese Yogurt Since 1995, Epicurious has been the ultimate food resource for the home cook, … I'm not sure they even sell Smash instant mashed potato.). I usually reach for the food processor to make smoked mackerel pâté – it's essential for a really creamy result, and I find mashing the ingredients together with a fork, as Matt Tebbutt and David Cameron suggest, gives too coarse a finish. For the brown bread crackers: 430g wholemeal flour. Both are wise choices: such rich ingredients are crying out for something tangy, as I discover when I taste Country Life's perfect smoked mackerel pâté, which uses cream cheese and double cream. Half a teaspoon of baking powder. Tinned mackerel. If you don't have, or want to use, natural yogurt, then crème fraiche or cream cheese will work equally as well. Photograph: Felicity Cloake, BBC Good Food recipe smoked mackerel pâté. Half a teaspoon of fine sea salt. Lisa Williams. Make sure you pay attention to tiny little bones which you want to discard. Indeed, my flatmate's boyfriend, who definitely doesn't do fishy fish, was seen foraging for second helpings of this in the fridge. 1. Remove the skin from the fish and discard. Smoked Mackerel Pate A Pot of Tea And A Biscuit. This recipe requires an enclosed blender… i.e. Juice of half a lemon. 2. 1 tsp horseradish sauce. FOR THE SALAD. The kindest thing I can say about Cammers' recipe is that at least it isn't the BBC's, which "liquidises" everything to give a sloppy, distinctly grainy result that's more like a lumpy dip than a pâté: my testing team is not impressed. Both, however, seem to be aiming for a more distinctively fishy result than I'm used to: indeed, the River Cottage chaps use just 1 tablespoon of crème fraîche to 2 smoked mackerel fillets, and Matt serves his pâté in ramekins topped with butter, making it more akin to potted fish than anything spreadable. Place the mackerel, cream cheese and creme fraiche (plus any additional ingredients if using) in a blender or food processor and whizz for 1 minute to ensure that all the mackerel flesh and peppercorns are combined. https://www.bbc.co.uk/food/recipes/smoked_mackerel_pate_and_51238 Smoked mackerel pate is such a great idea. Thank you for sharing! https://fussfreeflavours.com/recipe-healthier-smoked-mackerel-pate TWO: Shred and check the mackerel as for recipe one. Interestingly Jane Grigson describes it as "a fairly new ... delicacy, that has become popular in the last four or five years" in her book English Food, published nearly 40 years ago, but if so, it's become a modern classic (and certainly more resilient than many of its 70s contemporaries: Waitrose reported that February sales of hot smoked mackerel were up 23% on 2011. 230g peppered smoked mackerel 70g full-fat Greek yogurt zest and juice of 1 lemon 20g fresh dill, finely chopped salt and pepper. Delia's recipe is more successful, although it may well have benefited from comparison with the other two, because Alex is moved to observe that "you can tell this actually came from a fish". The poor thing is often berated for its excessive "fishiness" (which seems a little like having a go at, David Cameron's recipe smoked mackerel pâté. The oiliness becomes a virtue and the resulting creamy texture tames the rich fishy flavour which some object to. The poor thing is often berated for its excessive "fishiness" (which seems a little like having a go at Hugh Fearnley-Whittingstall for being a bit too earnest), possibly because, thanks to all those lovely omega-3 oils which make it such a hit with nutritionists, the mackerel does not like to be kept waiting. 200g crème fraîche. 125g Quark. Photograph: Felicity Cloake, River Cottage recipe smoked mackerel pâté. 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