Tasty Smoked Mackerel Pâté
A delightful smoked mackerel pâté using 4 simple ingredients. A perfect fish pâté and delicious when served with Jules Pitta Dunkers and sticks of raw vegetable crudités.
Click the link for the recipe to Jules Pitta Dunkers Pitta Dunkers
4-6
15 minutes
no cooking - just chill
Ingredients
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300-350g smoked mackerel- skinned and finely flaked
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300ml tub soured cream
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1 bunch spring onions- trimmed and finely chopped
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2 tbsp creamed horseradish- or more to taste
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Garnish
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Dusting of sweet paprika
Instructions
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Prepare ingredients:
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01 Remove skin from smoked mackerel and finely chop spring onions.
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Make pâté:
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02 In a mixing bowl, add smoked mackerel, soured cream and spring onions, mix well together using a fork to make a textured dip. Add the horseradish and mix well. Give a final check taste, season with salt and black pepper, add more creamed horseradish if necessary.
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Serve:
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03 Spoon into a serving bowl and serve with Jules Pitta Dunkers and sticks of raw vegetable crudités.
Notes
Best stored chilled and will last up to 3 days in the fridge, when covered or placed in a plastic container.
