250g smoked mackerel fillets. I adore the stuff, but it has no place here. Interestingly Jane Grigson describes it as "a fairly new ... delicacy, that has become popular in the last four or five years" in her book English Food, published nearly 40 years ago, but if so, it's become a modern classic (and certainly more resilient than many of its 70s contemporaries: Waitrose reported that February sales of hot smoked mackerel were up 23% on 2011. 3-4 spring onions, chopped. The email addresses you've entered will not be stored and will only be used to send this email. David's is rather curious, deploying a relatively meagre amount of fish which makes the results more like a cheese and mackerel salad than a fish pâté. Flake three quarters into a food processor with the cheese, crème fraîche and horseradish and whizz until smooth. You could also use a packet of smoked mackerel if you prefer. Serve with some slices of crusty bread. Photograph: Felicity Cloake, 'm not sure that mackerel quite qualifies as underrated – certainly we all bang on enough about its oily virtues, yet I'm not sure how many of us actually eat this handsome little fish on a regular basis. 2. 2 tbsp – thick yoghurt (dairy free, lactose-free or regular, I use skyr) For the brown bread crackers: 430g wholemeal flour. And if that isn't high praise ... Smoked mackerel pâté is always made from hot smoked mackerel – Grigson claims the cold smoked sort is "much superior in flavour and closer to smoked salmon in texture, but being more difficult to cure, it is much harder to find". 10/12/2015 at 1:37 pm. Using a fork mix flaked or pureed fish with mayonnaise and horseradish. In a food processor, add mackerel fillets breaking them up slightly. Add rest of the ingredients and … So the mackerel part is easy. If you like your pate really smooth, simply whiz it in a food processor instead. While the food processor is running add lemon juice to taste. Add a good grinding of black pepper, and lemon juice to taste, then fold through the dill and the remaining fish. ALL RIGHTS RESERVED ©2021 Allrecipes.com, Inc. Cut up the fillets into thirds and place them in a blender or a food processor. Add a good grinding … It's so creamy it's almost bland, even with a squeeze of lemon juice. Their use of sugar puzzles me though – the pâté really doesn't need it, but not as much as Delia and the BBC's grating of nutmeg. https://www.greatbritishchefs.com/recipes/mackerel-pate-recipe Both are wise choices: such rich ingredients are crying out for something tangy, as I discover when I taste Country Life's perfect smoked mackerel pâté, which uses cream cheese and double cream. Photograph: Felicity Cloake, Perfect smoked mackerel pâté. Tinned mackerel. Smoked Mackerel Pate A Pot of Tea And A Biscuit. 200g crème fraîche. To put such a delicacy in a food processor would, to my mind, be a crime: if you find it, eat it in slivers with a little pickled beetroot and crème fraîche. Mar 23, 2015 - This website is for sale! From general topics to more of what you would expect to find here, agirlandherhome.com has it all. The ricotta is smoother than David's cottage cheese, but I still prefer cream cheese – a good pâté should be a textural as well as a taste pleasure, and olive magazine's cream cheese gives things a silky finish. You need. Mackerel is one of the best fish you can eat as it is high in omega 3, which keeps your heart healthy. David Cameron uses Tabasco, which isn't bad, but, like Delia's cayenne pepper, it doesn't really add much but spice. olive adds some creamed horseradish which works much better, but having recently discovered the fierier pleasures of the fresh stuff, I'm going to side with Hugh and Nick, and use that instead – it gives a cleaner heat to the pâté. 1. Remove the skin from the fish - the odd bone is fine as the mixture will be blended. I'm not sure that mackerel quite qualifies as underrated – certainly we all bang on enough about its oily virtues, yet I'm not sure how many of us actually eat this handsome little fish on a regular basis. And because most of us aren't lucky enough to be able to catch our own wriggling little tiger-striped beauties on a regular basis, that makes smoked mackerel particularly valuable. Make sure you pay attention to tiny little bones which you want to discard. Photograph: Felicity Cloake, River Cottage recipe smoked mackerel pâté. Add the fish to the blender. one with a lid. I had to put it on. 15g caster sugar. I'm not sure they even sell Smash instant mashed potato.). Dairy-Free Smoked Mackerel Pâté. Photograph: Felicity Cloake, Matt Tebbutt recipe smoked mackerel pâté. Spoon into a serving dish then place in the fridge until ready to serve. Toast or griddle essential Waitrose Wholemeal Pittas, cut into strips and serve hot with the pâté. This recipe requires an enclosed blender… i.e. Felicity's perfect smoked mackerel pâté. With the exception of olive's cream-cheese-only recipe, the others all loosen their cheese with something a little runnier: the BBC and Delia use sour cream, and the PM, perhaps watching his waistline, goes for Greek yoghurt. Half a teaspoon of fine sea salt. Blend till smooth and then add the yoghurt. Flake three quarters into a food processor with the cheese, crème fraîche and horseradish and whizz until smooth. A delicious dinner in 10 minutes – how can anyone not love the mackerel? Some recipes ditch the cheese element altogether: Matt Tebutt uses sour cream alone, and Hugh Fearnley-Whittingstall and Nick Fisher go for crème fraîche in the River Cottage Fish Book. 3 hot smoked mackerel fillets150g cream cheese100g crème fraîche3 tsp freshly grated horseradishLemon, to squeezeSmall handful of dill, finely chopped. Photograph: Felicity Cloake, Delia recipe smoked mackerel pâté. this looks fab I have always wondered about making a homemade pate thank … Both, however, seem to be aiming for a more distinctively fishy result than I'm used to: indeed, the River Cottage chaps use just 1 tablespoon of crème fraîche to 2 smoked mackerel fillets, and Matt serves his pâté in ramekins topped with butter, making it more akin to potted fish than anything spreadable. Process till smooth. and whiz to a … You definitely don't want flavoured or sweetened yogurt for this recipe. Dry-fry the chopped spring onions for a couple of minutes and flake the fish into the same pan and stir until combined. red onion, lemon juice, prepared horseradish, black pepper, smoked mackerel and 4 more. 125g Quark. Blend till smooth and then add the yoghurt. cream cheese, melted butter, lemon, mackerel, white pepper, sugar and 2 more Tuna Pate with Garlic and Cilantro As receitas lá de casa natural yogurt, tuna, garlic cloves, garlic powder, mayonnaise and 1 more Arrange the other ingredients on a large serving platter, with the mackerel pâté alongside, and tuck in. Indeed, so quickly does it spoil that fishermen were given special dispensation to sell them on Sundays, even the Church recognising the value of a spanking fresh fish. Privacy policy. Photograph: Felicity Cloake, olive magazine recipe smoked mackerel pâté. Delia's recipe is more successful, although it may well have benefited from comparison with the other two, because Alex is moved to observe that "you can tell this actually came from a fish". Smoked mackerel pate is such a great idea. 100g radishes, trimmed and sliced 180g cucumber, sliced 100g rocket or other salad leaves 2 tsp olive oil juice of ¼ lemon. Half a teaspoon of baking powder. I prefer a little more creaminess, but I do like the lighter, more subtle tang of Hugh's crème fraîche – I think it will work brilliantly to loosen the smooth cream cheese. Dairy-Free Smoked Mackerel Pâté is extremely easy to make, exceptionally tasty and immensely good for us… as long as we use Cold Smoked Mackerel instead of Hot Smoked Mackerel! How else do you like to showcase mackerel, the dandy of the seas; or are you firmly in the "too fishy" camp? And add the lemon juice, prepared horseradish, black pepper, and lemon to. 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