Smoked Mackerel Pâté and Smoked Salmon
Seeing as we're enjoying a spell of milder weather I thought I'd share a lighter dish this week. I've found many recipes for mackerel pate over the years and this one is both delicious and a filling accompaniment to a salad supper. You can make this dish more substantial by adding some new potatoes, or serving with lots of fresh sourdough bread and butter.
People often ask me for recipes that will suit children. My son is almost 30 now and will eat anything and everything! He has developed the same passion for food and loves to experiment in the kitchen. I really believe that this is down to encouraging him as a child with preparing, making and eating lots of different dishes. So give it a try, they won't eat everything you feed them, but you'll be surprised at what they will eat!
- 550g smoked mackerel fillets
- 140g unsalted butter (at room temperature)
- 1 tbsp Dijon mustard
- 2 tbsp each of chopped Parsley, Dill & Chives (if you can't get Dill just use Parsley and Chives)
- 1 tbsp capers
- 4 tbsp freshly squeezed lemon juice
- 1/2 tbsp Cayenne pepper
- 200g pack smoked salmon
- Take the skin off of the mackerel fillets and break into chunks (taking care to remove all the bones).
- Put half the fish into a food processor, add all of the remaining ingredients and process for 20 seconds, or until smooth.
- Pour into a dish and season with a good dash of ground salt and pepper.
- Add the remaining fish and mix through with a fork. Cover and place in fridge until ready to serve.
- Place a selection of salad leaves onto the plate, pile some of the pate in the centre and scatter over some chunks of the smoked salmon.
- Drizzle over some good olive oil and a squeeze of lemon juice.
- Serve with chunks of sourdough bread and butter.
Bon appetit! The pate dish serves 6-8 people, and can also be frozen for an instant supper at a later date.
Top tip! If you want to use up the leftover herbs: chop them up finely and mix into some unsalted butter. Add a good grind of salt and pepper and freeze in a pot. Delightful when served with a simple pan fried or grilled fish.
The invitation is always open, join me again for dinner next week to try out another new recipe!