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 🙂
The best smoked mackerel paté
The best smoked mackerel patéCourse: Breakfasts, Recipe book, Small bitesDifficulty: Easy
Very easy and tasty smoked mackerel paté
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
- 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 🙂