Nothing better than some homemade mackerel paté on a piece of sourdough. I like it on toasted and fried bread as well but its optional because it also works as a dip too. I like the way it holds its own with a sour jelly like apple or blackcurrant and throw in some pickled cucumber and the world of contrasting clashing flavour really takes its turn.
The mackerel is ideally smoked to bring out the flavour but it also works a treat with peppered variants. Keep an eye out for the different types because they all work with horseradish which is what really ticks all the flavour boxes here. The cheese can be Philadelphia original but the Light is another possibility if calories need to be reduced. It also seems to make a slightly more runny pate.
This pâté like all others can be made up to 48 hours in advance. Keep in a sealed container in the fridge.
It will cover about 8 slices of sourdough but it also makes a great accompanying thick topping for a baked potato as well. Usually just one potato would be enough.
The Severn And Wye Smokery at Chaxhill by the River Severn have there own particularly unctuous and rather poky version but I also like the slightly more refined one made at the Coleford Delicatessen.
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Equipment:
- Large Mixing Bowl: For combining the ingredients.
- Measuring Cups and Spoons: To measure out ingredients accurately.
- Sharp Knife: For chopping and preparing meats and other ingredients.
- Cutting Board: For safe chopping and cutting.
- Food Processor or Meat Grinder: To finely chop or grind the meats.
- Mixing Spoon or Spatula: To mix ingredients thoroughly.
- Pâté Mold or Terrine Dish: Specifically designed for making pâté; a loaf pan can also work.
- Plastic Wrap: To cover the pâté mixture during chilling.
- Baking Sheet: To place the pâté mold on during baking to catch any drips.
- Roasting Pan: For a water bath to ensure even cooking.
- Aluminum Foil: To cover the pâté mold during baking.
- Instant-read Thermometer: To check the internal temperature of the pâté.
- Heavy Weight or Press: To press the pâté down as it cools, ensuring a firm texture.
- Refrigerator: For chilling and setting the pâté.
- Serving Platter or Board: To present the pâté when ready to serve.
- Bread Knife: For slicing the pâté. A separate one for the bread mind you!
Ingredients
300g pack of smoked mackerel fillets with the skin removed
200g Philadelphia Original cream cheese or 200g of Philadelphia Light soft cheese
Juice and zest of 1 lemon
½ bunch of fresh parsley or dill or a mix of both
1 tbsp drained capers (optional)
2 tbsp creamed horseradish sauce
Preparation
- Blend the mackerel fillets, the lemon juice and zest, capers, cream cheese, parsley and/or dill and creamed horseradish. Taste and season, then scrape into a serving bowl.
- Sprinkle with extra chopped herbs, lemon zest and black pepper.
- Serve this mackerel pate with a couple of slices of sourdough toast or even fried bread.
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