Serves 2
15 min
Easy Smoked Mackerel Pâté
Recipe GLPR9e2db1e6f8627e
A silky Nordic-inspired spread made by blending smoked mackerel fillets with butter, fresh lemon zest, and spring onion. Topped with a horseradish-infused butter and fresh parsley, this elegant pâté is ready in minutes and makes a sophisticated starter.
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Ingredients
25 g unsalted butter, melted
½ lemon zest
160 g smoked mackerel fillets, skinned
1 spring onion, roughly chopped
15 g unsalted butter for topping
horseradish sauce
fresh parsley leaves
black pepper to taste
Directions
Add the melted butter, lemon zest, smoked mackerel fillets, and spring onion to a food processor. Blend until completely smooth and creamy.
Transfer the pâté mixture into a serving ramekin and smooth the top with the back of a spoon.
In a small saucepan, gently melt the 15g of butter over low heat. Stir in the horseradish sauce until fully combined.
Carefully pour the horseradish butter over the pâté, spreading it evenly to cover the surface. Arrange fresh parsley leaves on top and grind black pepper generously over the whole dish.
Refrigerate until the butter topping is set and chilled, at least 15 minutes. Serve alongside toasted French bread, soft butter, and additional horseradish sauce on the side.
