I’d wanted to do something along these lines for some time and finally did. This is pared down to the minimum to let the mackerel speak for itself.
Planning
| serves: | 4 |
| preparation time: | 10 mins |
| cooking time: | n/a |
Ingredients
- 200g hot smoked mackerel fillets, skinned
- 100g light cream cheese
- juice of ½ lemon
- Salt & pepper
Method
Once skinned, break up the mackerel roughly and throw it in the bowl of a blitzer. Add the light cream cheese (e.g. Philly light) and the lemon juice. Don’t swamp the mackerel with too much lemon. Now put in a few twists of black pepper and salt, being careful not to overdo these either. Blitz for 20-30 seconds or so to mix thoroughly and to get a texture that you like.
Pack the paté into individual serving pots for a dinner party starter.
I like to serve this with lightly toasted sourdough bread … and butter, of course.
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