Half an Hour to Serving Perfect Smoked Mackerel Pate and Scandi Platter
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To cook an extraordinary Smoked Mackerel Pate and Scandi Platter, here are the materials required:
- Prepare 2 of smoked mackerel fillets.
- You need 30 of ml/2 tbsp cream cheese.
- Provide 5 of –10ml/1–2 tsp creamed horseradish.
- You need of juice and zest of 1 lemon.
- You need of black pepper.
- You need of cayenne pepper, to garnish.
- Prepare of serving suggestions: serve with smoked salmon, gravadlax, soused herring, potted shrimp or dressed crab, Scandinavian crisp breads or little rounds of toasted French bread, and potato salad if you wish.
After readying the components, now you are good to make your 5-star Smoked Mackerel Pate and Scandi Platter by following the instructions below:
- Peel the skins from the mackerel fillets and discard, then flake the flesh into a mixing bowl, discarding bones as you do so. Add the cream cheese and horseradish, half the lemon juice, all of the zest and a good grinding of black pepper..
- Using a fork, mash the fish into the cream cheese until well combined, and you have achieved the texture you prefer, keep going for a really smooth pâté..
- Taste, and add more lemon juice, pepper or horseradish if needed. Cover and refrigerate for 1–2 hours. Lay out the smoked salmon and other seafood on a large plate, add bowls of pate and serve with crispbread or bread..
Cooking Method For Smoked Mackerel Pate. Remove the skin from the fillets - the bones are removed but you can remove any small ones you see. then. My brother used to make this pâté fairly often. Whenever our family had parties my Mum would get him to make it and i'd always be so impressed with how good it tasted. When I finally asked my brother how he made it, I was shocked.
Recipe : Smoked Mackerel Pate and Scandi Platter
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