Smoked Mackerel Pâté

I’m always trying to make sure my family gets a weekly dose or two of oily fish as they are said to help protect us against cardiovascular disease, prostate cancer, age-related vision loss and dementia. Oily fish are a good source of vitamin D, protein, some B vitamins and selenium. They’re also a rich source of omega-3, a type of fat good for our health. So when I saw a packet of smoked mackerel on my last shopping trip I got the urge to make some smoked mackerel pâté.

We had our pâté with some wholemeal pittas and cucumber but it would also be great served as a dip with crudités or bread sticks.

For more recipe inspiration using smoked mackerel check out these fabulous recipes from fellow bloggers: Creamy Leek, Spinach & Smoked Mackerel Savoury Crumble, White Bean and Smoked Mackerel Bruschetta, Smoked Mackerel, Broccoli and Plantain Stirfry, Smoked Mackerel Kedgeree, Mackerel Salad with Beetroot, Apple & Walnut and finally Warm Couscous, Roast Potato & Smoked Mackerel Salad.

4.84 from 6 votes

Print

Smoked Mackerel Pâté

A luscious Smoked Mackerel Pâté made with cream cheese, lemon juice and creamed horseradish sauce.

Course Appetiser

Cuisine British

Prep Time 5 minutes

Total Time 5 minutes

Servings 4 -6

Author Camilla

Ingredients

• 200 g Smoked mackerel fillets skin removed
• 90 g Cream cheese half a small tub
• Juice of ½ a lemon
• 2 tsp Creamed horseradish sauce
• Freshly ground pepper

Instructions

1. Break up the mackerel fillets and place them and all the other ingredients into a blender and whizz until evenly mixed. (I use my stick blender and beaker).
2. Serve as a filling for pittas, sandwiches etc or as a dip.

As this dish is so frugal I’m entering it into Credit Crunch Munch which I run with Helen of Fuss Free Flavours and our host this month is Jo’s Kitchen.