Coarse Peppery Smoked Mackerel Pâté

Hey everyone, hope you are having an incredible day today. Today, I'm gonna show you how to prepare a special dish, Coarse Peppery Smoked Mackerel Pâté. One of my favorites. For mine, I'm gonna make it a little bit unique. This is gonna smell and look delicious.

Coarse Peppery Smoked Mackerel Pâté is one of the most well liked of recent trending foods in the world. It's easy, it's quick, it tastes yummy. It is appreciated by millions daily. They're nice and they look fantastic. Coarse Peppery Smoked Mackerel Pâté is something which I've loved my entire life.

Many things affect the quality of taste from Coarse Peppery Smoked Mackerel Pâté, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Coarse Peppery Smoked Mackerel Pâté delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Coarse Peppery Smoked Mackerel Pâté is 4 people. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Coarse Peppery Smoked Mackerel Pâté estimated approx 7 minutes.

To begin with this particular recipe, we have to prepare a few ingredients. You can have Coarse Peppery Smoked Mackerel Pâté using 13 ingredients and 3 steps. Here is how you can achieve it.

This pâté is easy to make but tastes lovely. If you need a make ahead starter for a dinner party then this is ideal. You can even make it the night before and keep in the fridge until ready to serve. I like to spread it on thickly buttered toasted rye sourdough. Delicious!

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Ingredients and spices that need to be Get to make Coarse Peppery Smoked Mackerel Pâté:

1. 200 g hot smoked black pepper mackerel fillets, skins removed,
2. 150 g cream cheese,
3. 50 g Greek yogurt OR crème fraiche,
4. 1 spring onion, very finely sliced,
5. Handful fresh parsley, chopped very finely,
6. Juice of 1 lemon,
7. 1/4 tsp garlic purée paste,
8. Cayenne pepper OR horseradish taste,
9. 1 generous amount black pepper, to season,
10. 1 pinch salt
11. To serve/garnish:
12. Buttered toasted or fresh rye sourdough bread
13. A few fresh parsley leaves

Instructions to make to make Coarse Peppery Smoked Mackerel Pâté

1. Once you've removed the skins from the smoked mackerel fillets, flake then up into a bowl. Add in the cream cheese and the yogurt. Using a fork begin to break up the fish and combine everything together.
2. Season generously with black pepper and a pinch of salt plus some cayenne pepper or horseradish to taste - to add a mild bit of heat, don't overdo it as you don't want it to overpower the mackerel. Add in the lemon juice, garlic, parsley and spring onion. Mix well until the mackerel is in smaller strands and the consistency isn't quite as chunky.
3. Cover - or dish up into your desired serving vessels if for guests/a dinner party then refrigerate for at least an hour to set. Before serving to guests bring up to room temperature for five minutes. Enjoy! :)

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So that is going to wrap this up with this exceptional food Step-by-Step Guide to Prepare Ultimate Coarse Peppery Smoked Mackerel Pâté. Thank you very much for reading. I am confident you will make this at home. There's gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!