Smoked Mackerel Pate
Impress your guests with this 5 minute Smoked Mackerel Pate.
This pate takes very little time to prepare, and is perfect on toasted sourdough bread.
This pate takes very little time to prepare, and is perfect on toasted sourdough bread.
Smoked Mackerel Pate
Serves 6
Ingredients:
- 225g (80z) 'Hot' smoked mackerel or kipper fillets, fresh or defrosted
- 125g (4oz) fromage frais
- 10 ml (2 teaspoons) creamed horseradish
- 5 ml (1 teaspoon) dried dill or parsley
- Pinch of pepper
Method:
- Peel the skin from the fish fillets and place in a bowl.
- Roughly flake the fish using a fork or wooden spoon
- Beat in the remaining ingredients until well blended.
- Serve with boiled or croquette potatoes and vegetables.
Cooking tips:
- Make sure the kipper fillets are of the ready-to-eat variety, otherwise, cook them first!
- Smoked mackerel and sometime kippers are smoked at a temperature high enough to cook the flesh. Canned fish and shellfish such as prawns and crab are also available ready to eat.
Nutritional values per portion (approx):
108 Calories
9g Protein
8g Fat
1g Carbohydrates
0g Fibre