This Smoked Mackerel Pate recipe is so quick to make, you can knock it up while your speedy soda bread is baking and slather it on while the bread’s still warm. Goes brilliantly with our Organic G Stone loaf.
Tip: A spoonful of horseradish sauce can give the pate a subtle kick. Smoked fish and horseradish were meant to meet one another.
- 200g Smoked Mackerel
- 1/2 Lemon, juiced
- Taste Salt & pepper
- 50g Creme fraiche
- 5g Chopped parsley
- Take your mackerel fillets and carefully peel the skin off. Using your nails, pick out the bones running down the centre of the fillet.
- Flake into chunks. Depending on whether you like a smooth or course pate, make them small or large. I like a little texture and not amash so i leave mine quite chunky.
- In the bowl, add the remaining ingredients and gently fold through. Check for seasoning. A little lemon goes a long way.
- Serve with your warm soda bread and some pickled beetroot.