By Rosie Conroy
Smoked mackerel paté is a sophisticated starter that is so easy to make and perfect for dinner parties. Smoked mackerel is packed with healthy fats, and is a great addition to your diet if you’re looking to include more oily fish and up your Omega 3s. This moreish smoked mackerel pate will keep for a couple of days in the fridge, and is delicious as a quick lunch on afternoons when you’ve not got much in the fridge. Chives and parsley give a burst of fresh flavour to this rich and creamy paté. If you want to push yourself, you could try making your own bread to serve with this smoked mackerel paté. Or for more of a crunch, try serving it with toast or crackers. The key to a good smoked mackerel paté is using a good quality smoked mackerel to begin with. We love the award winning smoked mackerel fillets from Macneill’s Smokehouse, but if you can’t get your hands on these then supermarket versions will still give a great tasting result. For more ideas with smoked mackerel, try our smoked mackerel superfood salad or our smoked mackerel fishcakes.
- Pulse all the ingredients in a food processor until everything has come together, but there is still some texture. You may need to scrape the sides a couple of times, to get all the chives incorporated. Check the seasoning and adjust to taste.
- Serve the paté on toast with freshly squeezed lemon and extra pepper, if liked.
- 240g peppered smoked mackerel
- 280g cream cheese
- 2 lemons, both zest and juice
- small bunch chives
- small bunch parsley
- toast, to serve
- lemon wedges, to serve
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