Smoked Mackerel Pâté
Appetizers | Mediterranean cuisine
⏳ Time
20 minutes
🥕 Ingredients
6
🍽️ Servings
4
Description
You can also make pâté from cold-smoked mackerel: just replace the cream cheese with sour cream, and instead of scallions, use parsley.
Ingredients
- Hot smoked pink salmon - 1 piece
- Semi-soft cream cheese - 7.1 oz
- Creamy Horseradish - 1½ spoons
- Leek - to taste
- Lemon - ½ pieces
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Remove the skin from the fish, then separate the fillet, carefully cleaning it of bones and any remaining entrails.
Step 2
Transfer the fillet to a blender bowl, add cheese (between 170-200 grams, depending on the size of the mackerel and personal taste) and creamy horseradish (you can use 2 tablespoons or even more if desired). Squeeze in the lemon juice and add pepper. Blend until smooth.
Step 3
Chop the scallions and add them to the pâté, then mix with a spoon—there's no need to mash it.
Step 4
You can eat it right after cooking.
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