This is my mum’s recipe for smoked mackerel pâté and it’s absolutely DIVINE. And best of all, it’s wickedly easy! It takes 10 mins tops and it’s best made a day or so in advance, so you can make it and forget about it until you need it. I made it for a starter at a dinner party last week and it was a big hit. It’s delicious with melba toast, pitta bread, Ryvita, crispbread – you name it. Mackerel is very good for brain function as it’s an oily fish, and it’s chock full of Omega 3. If you make it with low fat cream cheese, it’s actually pretty good for you! And mackerel is a comparatively cheap fish (I paid about £2.40 for my packet, which contained 4 mackerels!) so this is quite a cheap little crowd-pleaser!
For roughly six people, you need:
- a packet of cooked smoked mackerel (usually around 200-250g)
- a packet of cream cheese (usually 250g – I used extra light cream cheese and it worked well)
- juice of one lime
- around 2 tbsp finely chopped fresh chives
- 1 dessert spoon of horseradish sauce
- 6 slices of brown bread for the melba toast
- Peel the skin off the fish and flake it up in a mixing bowl.
- Add the cream cheese, lime juice, chives, and horseradish sauce. Grind some fresh black pepper in.
- Using a handheld mixer (or a stiff whisk), mix everything up until it becomes an even pâté, as in the photo.
- Cut a few extra chives to go on the top to decorate. Cover with cling film and pop it in the fridge until you need it. It’s best made the day before.
- When you’re ready to serve, make the melba toast. Pop the six slices of bread under a hot grill and toast on both sides. Cut the crusts off each of them, and then slide a very sharp knife into the middle, splitting the toast into two very thin slices. Lay these back on the grill and toast very lightly so you have 12 lovely, thin, crisp pieces of melba toast.
- Serve the pâté with the melba toast – just spread it on with a knife and stuff it in your face!