Smoky mackerel fillets, blended with crème fraîche, zingy lemon and fiery horseradish.
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.
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
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.
Chicken Liver Pâté with a Port and Elderberry Reduction