Smoked Mackerel Pâté

Smoky mackerel fillets, blended with crème fraîche, zingy lemon and fiery horseradish.

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Since my chicken liver pâté had been such a success, I have been wanting to try and make another, so when planning a light dinner after a big lunch on Sunday, I thought that a pâté and some freshly baked bread would be prefect.

I decided to make a smoked mackerel pâté, as it would be a nice change from my chicken liver one. I have opted for a very light and fresh version (not light on calories though, unfortunately), made with crème fraiche rather than a heavy cream cheese and flavoured with horseradish and lemon, for a clean and tangy finish.

I would recommend this for either a light dinner, or as a starter at a dinner party, served in small individual pots!

Excellent served with my Wholemeal IPA Beer Bread.

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Variations: smoked salmon or kipper fillets could be used instead of the mackerel, and the crème fraîche could be replaced with cream cheese to make a less fishy flavour.

Ingredients: Makes one jar

  • 2 Smoked Mackerel fillets
  • 2tbsp Crème  Fraîche
  • 30ml Lemon juice
  • 2tbsp Olive Oil
  • 1tbsp Fresh Horseradish, grated
  • 50g Butter

To Make:

Blend together one mackerel fillet, with all the other ingredients (excluding the horseradish), until it has all been combined into a smooth paste.

Transfer the blended mixture to a bowl.

Grate in the fresh horseradish, and flake in the remainder of the smoked mackerel.

Spoon the pâté into a serving dish and top with some finely sliced spring onions.

Serve with some big wedges of crusty bread.

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Related Recipes:

Wholemeal IPA Beer Bread

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Chicken Liver Pâté with a Port and Elderberry Reduction

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Chicken liver Pâté with a Port and Elderberry Reduction

Creamy Chicken Liver Pâté topped with a Sweet Elderberry, Port and Thyme Syrup.

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 Last week when out for a meal, I had a particularly delicious chicken liver pate. The sweet cranberry syrup topping complemented the rich flavour of the pate perfectly, so I decided to re-create something similar at home. However I have used port and elderberry for the syrup because that’s what I had in the cupboard!

 Variations:

Other berries can be used in the syrup topping such as cranberry, redcurrant or blackberry, alternatively citrus fruits like orange would work well.

Dried fruits such as apple or cranberries would also be lovely mixed into the Pâté.
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Ingredients: Makes One Pot

  • 400g Chicken Livers
  • 100g Salted Butter
  • 1 Large Clove of Garlic
  • ½ Red Onion
  • 1tsp Allspice Berries
  • 1tsp Black Peppercorns
  • 50ml Double Cream
  • Bunch of Thyme
  • 50ml Port
  • 50ml Elderberry Syrup

Sauté the onions and garlic in half of the butter until soft and translucent, then add a splash of port.

Remove the connective tissue from the chicken livers and add to the onions and garlic, cook until just a little pink on the inside – around five minutes.

Transfer to a blender and add a splash of the double cream, the black pepper and allspice berries. Blend until smooth. (Add more of the cream if necessary.) Season to taste.

Meanwhile, in a small pan, combine the rest of the butter, the elderberry syrup and the port, cook on a high heat, allowing it to boil vigorously for a few minutes, then add the thyme leaves.

Spoon the Pâté mixture into a sterilised jar, and pour over the thickened syrup.

Leave to set in the fridge for a few hours before using; it will keep in the fridge for around one week.