Olive Magazine
Smoked Mackerel Pâté Recipe with Lemon

Smoked mackerel, lemon and herb pâté

Published: March 25, 2015 at 3:09 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 6

This oh-so-easy pâté is made by simply whizzing in a food processor and chilling until you're ready to serve. It also works with hot smoked trout or salmon. Serve as a canape on melba toast, prepare ahead for a starter or enjoy as a light lunch

Nutrition:
NutrientUnit
kcal299
fat28.9g
saturates13.2g
carbs0.6g
fibre0.2g
protein9.1g
salt1.11g
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Ingredients

  • 250g smoked mackerel, flaked
  • 200g cream cheese
  • 1 lemon, zested and juiced
  • 1-2 tbsp creamed horseradish, to taste
  • chopped to make 2 tbsp each parsley and chives
  • to serve melba toast or slices of toasted brioche

Method

  • STEP 1

    Put the smoked mackerel, cheese, lemon juice and zest in a food processor and whizz until blended. Stir in the herbs and horseradish. Chill until ready to serve.

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