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.
Smoked Mackerel Pâté
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
- 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).
- 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.
Smoked mackerel pate turned out great at Lobster party, will make again
PMR
Fabulous Phil, glad you enjoyed it:-)