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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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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