Easy smoked mackerel pâté
- Preparation and cooking time
- Prep:
- Easy
- Serves 2
Skip to ingredients
For the pate
- 25g unsalted buttermelted
- zest ½ lemon
- 160g pack smoked mackerel(split fillets), skinned
- 1 spring onionroughly chopped
For the horseradish butter
- 15g unsalted butterplus extra to serve
- 1 tsp hot horseradishsauce, plus extra to serve
- 1 tsp finely chopped flat-leaf parsleyplus a few leaves
- French breadto serve
Nutrition: per serving
- kcal440
- fat41g
- saturates17g
- carbs1g
- sugars0g
- fibre2g
- protein16g
- salt2.26g
Method
step 1
Tip the melted butter, lemon zest, mackerel and spring onion into a food processor and blend until smooth. Spoon into a ramekin and smooth the top.
step 2
For the topping, melt the 15g butter with the horseradish, then stir in the parsley. Carefully spoon over the pâté to cover it. Press some parsley leaves on top, grind over some black pepper and chill to set the butter. Serve the ramekin of pâté with French bread, butter and extra horseradish sauce.
