Hey everyone, it is Jim, welcome to our recipe site. Today, we’re going to make a special dish, smoked mackerel pate and scandi platter. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
A jar of this fresh-tasting fish pâté is great to serve as a starter or to pack for a picnic. Smoked Mackerel Pate makes a fantastic light lunch or an easy starter for a dinner party meal (although honestly, I can't remember the last time I Smoked Mackerel Pate is such a simple dish to make. Just combine your Smoked Mackerel, flaked into pieces, with soft cheese, lemon, sea salt and.
Smoked Mackerel Pate and Scandi Platter is one of the most well liked of current trending foods in the world. It is simple, it is fast, it tastes delicious. It’s appreciated by millions every day. Smoked Mackerel Pate and Scandi Platter is something which I’ve loved my entire life. They’re nice and they look wonderful.
To begin with this particular recipe, we must prepare a few ingredients. You can have smoked mackerel pate and scandi platter using 7 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Smoked Mackerel Pate and Scandi Platter:
- Prepare 2 smoked mackerel fillets
- Prepare 30 ml/2 tbsp cream cheese
- Get 5 –10ml/1–2 tsp creamed horseradish
- Get juice and zest of 1 lemon
- Get black pepper
- Get cayenne pepper, to garnish
- Get serving suggestions: serve with smoked salmon, gravadlax, soused herring, potted shrimp or dressed crab, Scandinavian crisp breads or little rounds of toasted French bread, and potato salad if you wish
A good mackerel pate starts with high quality Shetland mackerel, and my personal favourite is the hot smoked peppered mackerel fillets from McNabs Kippers in Lerwick. Smoked mackerel gives wonderful flavour to this recipe. Serve with crackers, toast or fresh crusty bread. The pâté can be made milder by the addition of more mascarpone or cream cheese.
Instructions to make Smoked Mackerel Pate and Scandi Platter:
- Peel the skins from the mackerel fillets and discard, then flake the flesh into a mixing bowl, discarding bones as you do so. Add the cream cheese and horseradish, half the lemon juice, all of the zest and a good grinding of black pepper.
- Using a fork, mash the fish into the cream cheese until well combined, and you have achieved the texture you prefer, keep going for a really smooth pâté.
- Taste, and add more lemon juice, pepper or horseradish if needed. Cover and refrigerate for 1–2 hours. Lay out the smoked salmon and other seafood on a large plate, add bowls of pate and serve with crispbread or bread.
Blend the pâté ingredients together and pack into a suitable dish. Serve immediately or refrigerate until serving. Cook's notes: Smear the pâté onto celery sticks, halved baby cucumbers or wedges of sweet red and yellow pepper, to serve as. Whizz mackerel fillets, creme fraiche, the zest and juice of the lemon, the horseradish and seasoning in a food processor until smooth. Spoon the pate into individual ramekins and cover with clingfilm.
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