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.asdagoodliving.co.uk/food/recipes/mackerel-pate Please try again. 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. Spoon into a serving dish then place in the fridge until ready to serve. Skin the mackerel fillets and do a quick check for any bones – they're not unknown. Chill for at least 1 hour. https://www.bbc.co.uk/food/recipes/smoked_mackerel_pate_and_51238 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". Dairy-Free Smoked Mackerel Pâté. Dry-fry the chopped spring onions for a couple of minutes and flake the fish into the same pan and stir until combined. 1. Salt & pepper. 100g butter, chilled and diced. Privacy policy. Dinner in 10 minutes – how can anyone not love the mackerel? Oops! 2. Serve with some slices of crusty bread. Make sure you pay attention to tiny little bones which you want to discard. Photograph: Felicity Cloake, Perfect smoked mackerel pâté. You definitely don't want flavoured or sweetened yogurt for this recipe. 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! Like so many creamy recipes, smoked mackerel pâté benefits from a little heat. 230g peppered smoked mackerel 70g full-fat Greek yogurt zest and juice of 1 lemon 20g fresh dill, finely chopped salt and pepper. 3-4 spring onions, chopped. Add the yogurt, dill and the capers, finely chopped (I do the dill and the capers at the same time with … 250g smoked mackerel fillets. How else do you like to showcase mackerel, the dandy of the seas; or are you firmly in the "too fishy" camp? Add rest of the ingredients and … 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. 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. Juice of half a lemon. agirlandherhome.com is your first and best source for all of the information you’re looking for. 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 Add mackerel chunks in to the food processor along with all the other ingredients. Process again for 20 seconds and add the lemon juice. Remove the skin from the fish and discard. 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". Blend till smooth and then add the yoghurt. Process till smooth. Despite the simplicity of the recipe, however, the few other ingredients are up for debate: in particular, which dairy product to cut it with. And, if so, how does one make oily fish more attractive to the doubters? We hope you find what you are searching for! Arrange the other ingredients on a large serving platter, with the mackerel pâté alongside, and tuck in. 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. Photograph: Felicity Cloake, olive magazine recipe smoked mackerel pâté. Half a teaspoon of baking powder. Indeed, my flatmate's boyfriend, who definitely doesn't do fishy fish, was seen foraging for second helpings of this in the fridge. https://www.bhf.org.uk/.../healthy-living/healthy-eating/recipe-finder/sardine-pate 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. Thank you for sharing! couple of drops of Tabasco sauce. In a food processor, add mackerel fillets breaking them up slightly. Flake three quarters into a food processor with the cheese, crème fraîche and horseradish and whizz until smooth. 1 smoked mackerel fillet. Smoked mackerel pate is such a great idea. It's so creamy it's almost bland, even with a squeeze of lemon juice. Mackerel is one of the best fish you can eat as it is high in omega 3, which keeps your heart healthy. 2. Photograph: Felicity Cloake, Matt Tebbutt recipe smoked mackerel pâté. Photograph: Felicity Cloake, Hugh Fearnley-Whittingstall for being a bit too earnest, Country Life's perfect smoked mackerel pâté. Felicity's perfect smoked mackerel pâté. A delicious dinner in 10 minutes – how can anyone not love the mackerel? 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. Remove the skin from the fish - the odd bone is fine as the mixture will be blended. 1. Flake three quarters into a food processor with the cheese, crème fraîche and horseradish and whizz until smooth. If you don't have, or want to use, natural yogurt, then crème fraiche or cream cheese will work equally as well. Half a teaspoon of fine sea salt. This recipe requires an enclosed blender… i.e. David Cameron uses Tabasco, which isn't bad, but, like Delia's cayenne pepper, it doesn't really add much but spice. I adore the stuff, but it has no place here. Add a good grinding … 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 Using a fork mix flaked or pureed fish with mayonnaise and horseradish. FOR THE SALAD. 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. 1 tsp horseradish sauce. You need. You could also use a packet of smoked mackerel if you prefer. Photograph: Felicity Cloake, River Cottage recipe smoked mackerel pâté. Add a good grinding of black pepper, and lemon juice to taste, then fold through the dill and the remaining fish. If you like your pate really smooth, simply whiz it in a food processor instead. Tinned mackerel. 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. Mar 23, 2015 - This website is for sale! Toast or griddle essential Waitrose Wholemeal Pittas, cut into strips and serve hot with the pâté. 3 hot smoked mackerel fillets150g cream cheese100g crème fraîche3 tsp freshly grated horseradishLemon, to squeezeSmall handful of dill, finely chopped. 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. 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. Serve with rye bread or crisp toast. The oiliness becomes a virtue and the resulting creamy texture tames the rich fishy flavour which some object to. I'm not sure they even sell Smash instant mashed potato.). I had to put it on. Take the skin off the mackerel and tear the fish into small pieces then pop them in a bowl. Natural yogurt. 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. 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. 200g crème fraîche. Blend till smooth and then add the yoghurt. 10/12/2015 at 1:37 pm. 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 Start to mash in the cream cheese then add the lemon juice, horseradish and seasoning. The email addresses you've entered will not be stored and will only be used to send this email. Reply. Cut up the fillets into thirds and place them in a blender or a food processor. ALL RIGHTS RESERVED ©2021 Allrecipes.com, Inc. Cut up the fillets into thirds and place them in a blender or a food processor. This is wonderful served on sour rye bread, or crisp toast, with some pickled capers or beetroot, and a peppery watercress salad. Smoked Mackerel fillets lemon juice horseradish (optional) Greek Yogurt While the food processor is running add lemon juice to taste. Add the fish to the blender. Smoked Mackerel Pate A Pot of Tea And A Biscuit. For the brown bread crackers: 430g wholemeal flour. Ingredients for quick and healthy mackerel pate. 100g radishes, trimmed and sliced 180g cucumber, sliced 100g rocket or other salad leaves 2 tsp olive oil juice of ¼ lemon. 2 tbsp – thick yoghurt (dairy free, lactose-free or regular, I use skyr) red onion, lemon juice, prepared horseradish, black pepper, smoked mackerel and 4 more. Zest of a lemon. Photograph: Felicity Cloake, Country Life recipe smoked mackerel pâté. 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. 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. 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. Lisa Williams. Making Dairy-Free Smoked Mackerel Pâté. https://www.greatbritishchefs.com/recipes/mackerel-pate-recipe My friend served me this and it was delicious. and whiz to a … Photograph: Felicity Cloake, BBC Good Food recipe smoked mackerel pâté. TWO: Shred and check the mackerel as for recipe one. Perhaps it's an austerity thing. What 4 ingredients are in Easy Smoked Mackerel Pate? The yoghurt has its sharpness so taste and adjust. one with a lid. this looks fab I have always wondered about making a homemade pate thank … Make sure that you buy mackerel in oil or brine rather than tomato sauce! With the exception of olive's cream-cheese-only recipe, the others all loosen their cheese with something a little runnier: the BBC and Delia use sour cream, and the PM, perhaps watching his waistline, goes for Greek yoghurt. 125g Quark. 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. Tags Fish How To Entertaining leftovers Dip Cream Cheese Yogurt Since 1995, Epicurious has been the ultimate food resource for the home cook, … https://www.greatbritishchefs.com/collections/mackerel-pate-recipes 15g caster sugar. Process again for 20 seconds and add the lemon juice. Something went wrong. 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). 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. 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. 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. 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. 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. https://fussfreeflavours.com/recipe-healthier-smoked-mackerel-pate So the mackerel part is easy. I'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. , black pepper, smoked mackerel Pate a Pot of Tea and a Biscuit topics to more what..., but it has no place here place in the fridge until ready serve. 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