This recipe for Smoked Mackerel Pate offers a taste of Scotland, showcasing the rich, smoky flavour of traditionally prepared mackerel. It’s perfect as a starter, spread on crackers, or enjoyed with crusty bread and a crisp salad.
Yields: Approximately 2 cups
Prep time: 20 minutes
Cook time: None (unless you’re making your own smoked mackerel)
Ingredients:
- 225g (8oz) smoked mackerel fillets, skin removed and any bones discarded
- 50g (2oz) unsalted butter, softened
- 2 tablespoons crème fraîche or soured cream
- 1 tablespoon lemon juice
- 1 tablespoon finely chopped fresh dill
- 1 small shallot, finely chopped
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper to taste
- Optional garnish: extra dill sprigs, lemon wedges, toasted baguette slices
Equipment:
- Food processor or blender
- Small bowl
- Spatula
Сooking instructions for Smoked Mackerel Pate
1. Prepare the mackerel: If using whole fillets, carefully remove the skin and ensure all bones are removed. A good tip is to flake the mackerel into a bowl before processing. This helps prevent large chunks from remaining. For a smoother pâté, you can also lightly pulse the mackerel in the food processor for a few seconds before proceeding.
2. Combine ingredients: In a food processor or blender, combine the flaked mackerel, softened butter, crème fraîche, lemon juice, dill, shallot, and Dijon mustard.
3. Blend: Process until the mixture is smooth and creamy. If using a food processor, scrape down the sides as needed to ensure everything is evenly blended. You may want to leave a few small pieces of mackerel for added texture, depending on your preference. A slightly chunky pate can be just as delicious!
4. Season: Taste the pâté and season with salt and freshly ground black pepper to your liking. Remember that smoked mackerel is already quite salty, so adjust seasoning carefully.
5. Chill: Transfer the pâté to a serving bowl, cover, and refrigerate for at least 30 minutes to allow the flavours to meld and the pâté to firm up. This allows the flavours to intensify, giving you a truly delightful taste experience.
6. Serve: Serve the Smoked Mackerel Pâté chilled, garnished with extra dill sprigs and lemon wedges, if desired. Serve with toasted baguette slices, crackers, or oatcakes for the full Scottish experience. A simple side salad would complement the richness of the pâté perfectly.
Tips and Variations:
For a spicier pâté, add a pinch of cayenne pepper or a few drops of hot sauce.
You can substitute chives or parsley for the dill.
If you prefer a richer flavour, use double cream instead of crème fraîche. However this will result in slightly less firm pate.
For a truly authentic taste, try using traditionally smoked mackerel from a Scottish smokehouse. The quality of the mackerel significantly impacts the final flavour.
Enjoy your delicious homemade Smoked Mackerel Pâté! It’s a fantastic way to showcase the unique flavours of Scotland.