Smoked mackerel paté
Majority of people eats the smocked mackerel just with a slice of bread. On the other hand, there are many other ways of how to eat it. One of them is to make a smooth paté from it. And I can tell you honestly, that if you never had it before you will love it from the first bite 🙂 The recipe is super easy and the only thing you need is a food processor. Have fun cooking and enjoy 🙂
PS: as I am very much bored of winter, I have decided to start to prepare more springy and fresh recipes 🙂 Last but not least I want to say that have a good glass of white wine next to the paté. You will enjoy it even more 🙂
Smoked mackerel paté
[ingredients title=”Ingredients”]
- 200g of smoked mackerel meat
- 100g of Philadelphia cream cheese
- 20g horseradish sauce (or freshly grated horseradish)
- 30g of butter (at room temperature)
- juice for 1/2 of a lemon
- 20g of fresh parsley leaves
- 50g of mayonnaise
- salt & pepper
[/ingredients]
[directions title=”Directions”]
- Take out all the bones from the mackerel meat and discard the skin. Place in a food processor.
- Add all the leftover ingredients and mix well o a high speed. Your paté should have a smooth consistency without any bigger pieces of mackerel meat.
- Season with more salt & pepper if needed.
- Serve on top of grilled baguette slices and enjoy 🙂
[/directions]
