Smoked Mackerel Pate – Recipe

Recipe:  Smoked Mackerel Pate

One of my favourite quick lunches, healthy, low-calorie, very tasty and it freezes well.

Our Homemade Smoked Mackerel Pate

Smoked Mackerel Pate is such an easy Pate to make, and is very ‘moorish’.  We love it served with our own Beetroot, and with either toast or crusty slices of batons, as in the Erik’s photo.  Mackerel is one of the oily fish, which is so good for your bones, and also your brain.

Just use a food processor – this is the low-calorie version – put in the Smoked Mackerel, including the skin, a tub of Philadelphia Light, a tablespoon of Horseradish sauce finely grated skin of a washed lemon, juice of half a lemon, tablespoon of chopped Parsley and I enjoy a good twist of spicy Black Pepper.  (The high calorie, richer version has a mixture of double cream and Greek yoghurt instead of the Philadelphia Light).

Just whiz it up in the food processor, adding a bit more horseradish if required, or lemon juice, until you are happy with the taste.

Toast some bread or bruschetta slices, spread with butter or low-calorie spread, slice the beetroot and plate up.  I often grate a bit more lemon zest over the top of the Smoked Mackerel Pate. Then just sit back and enjoy.  This low-calorie version still tastes incredibly rich, and we have to stop ourselves eating it all up.  But any left over can be covered in Cling Film, bagged up and frozen.

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3 Responses to Smoked Mackerel Pate – Recipe

  1. Terry February 9, 2014 at 5:35 pm #

    Recipe sounds great and I’m particularly interested as you say it freezes well. Could you please give me a list of the ingredients with the amount of each item. Many thanks. TC

  2. Astrid February 10, 2014 at 6:33 am #

    Hi Terry,
    This Smoked Mackerel Pate is a recipe I’ve been making for more years than I care to remember, so I make it more by taste than amounts. The basic recipe is here – but for two people, use the amounts mentioned e.g. 1 tub of Philadelphia Light Soft Cheese, and the amount of Smoked Mackerel is usually one of the packs from a good supermarket with one large or 2 small mackerel. Tip everything in the processor, and taste is the best way to get the Pate that suits you. A bit more horseradish, maybe a little bit more lemon juice and zest, and for me a lot of freshly ground black pepper. I always tell my Grandson, Jacob, add a bit first, taste, then add more if you need it – but you can’t take it away if you add loads to begin with. This really does freeze well – usually using one pack of Smoked Mackerel makes enough for lunch or a starter and enough to freeze for at least one more meal. The same ingredients can be used with Smoked Salmon to make a light, healthy Pate, and also with Prawns. All freeze well. Hope that helps.
    Regards Astrid.

  3. Terry March 23, 2014 at 9:04 pm #

    Thank you very much Astrid. Mackeral pate, here we go….

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