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