Smoked Mackerel Pâté
After having a delicious smoked mackerel pâté at a bistro in Barmorth, I felt I had to try and replicate it at home. This pâté has a very strong mackerel flavour, which is counter balanced by the flavours of lemon, chives and the mustard and it’s devilishly moorish.
1 smoked mackerel fillet, skin and pin bones removed
40g or 1 and a half oz full-fat cream cheese
1 dessert spoon double cream
2 dessert spoons lemon juice
Half teaspoon of wholegrain mustard
1 dessert spoon of chopped fresh chives
salt and pepper
4 slices of bread
Break up the fish and place it into a food processor, together with the cream cheese, double cream and lemon juice and mix until smooth
Season with mustard, chives, salt and pepper and mix again in the food processor. Be sure to taste the pate and feel free to alter the seasoning according to your own taste.
I served the pâté with melba toast. This is made by toasting slices of bread under a grill on both sides, then slicing the bread in half to produce two thinner slices and then toasting the newly cut, untoasted side again to give a really crispy result. The pâté would be equally delicious served with oatcakes or wholegrain toast.