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Mackerel pate recipes

Our top 3 of 12 Mackerel pate recipes

Smoked Mackeral & Cranberry Pate Recipe at MyDish

3
based on 2 reviews

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Smoked Mackeral & Cranberry Pate

by janenicola1976

by janenicola1976Viewed 2762 times


    Description

    Serve this delicious pate with crackers, a selection of crudites or as canapes on small rounds of toast.

    Method

    1. 1. Place all the ingredients in a food processor or a large bowl and whiz or mash until blended.

    2. 2. Spoon into a small serving dish and chill in the fridge.

    3. 3. Serve with melba toast.

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    Ingredients

    • 225g smoked mackerel fillets, skinned
    • 100g soft cream cheese
    • 2 tbsp English Provender Wild Cranberry Sauce
    •  Juice of 1 lime
    •  Freshly ground black pepper
    Mackerel Pate Recipe at MyDish

    3
    based on 2 reviews

    RATE THIS

    Mackerel Pate

    by Abs Fab Mum

    by Abs Fab MumViewed 5441 times


      Description

      Yummy pate great as a starter or for canapes - and so easy and quick to make.

      Method

      1. Remove the skin from the mackerel and break into chunks. Place in a food processor with all the other ingredients, apart from the lemon. Process until you have a coarse pâté. Add salt and pepper to taste.

      2. Serve in ramekins with crusty bread as a starter, or on little gem lettuce leaves as a canapé. Sprinkle a bit more paprika on the top for decoration.

      3. The pâté should keep, covered, in the fridge for up to a week.

      4. NB the quantities for this are all a bit hit and miss, keep tweaking until you are happy with it. the honey fillets give the pâté a much better taste than the normall fillets.

      1 Comments

      • by MEX7107

        MEX7107  Sat Sep 26 2009   • Reply

        This works equally well with cottage cheese

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      Ingredients

      • 1 packet honey smoked makerel fillets (from Sainsburys)
      • 300g Philadelphia cream cheese
      • 1 tbsp creamed horseradish
      • 1 tsp paprika
      •  lemon wedges to serve
      Smoked Mackerel pate Recipe at MyDish

      3
      based on 1 reviews

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      Smoked Mackerel pate

      by cfletch

      by cfletchViewed 1784 times


        Description

        Can be made in advance

        Method

        1. Skin the mackerel and flake. place in a bowl and add the cottage cheese, soured cream and lemon juice. mix thoroughly. Season with salt, pepper and nutmeg. Cover and chill for several hours before serving. To serve, sprinke with a touch of cayenne pepper garnish with watercress and serve with wholemeal toast.

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        Ingredients

        • 2 smoked mackerel
        • 5 fl ozs soured cream
        • 4 ozs cottage cheese
        • juice ½ lemon
        • to taste salt.pepper.nutmeg
        Smoked Mackerel Pate Recipe at MyDish

        5
        based on 2 reviews

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        Smoked Mackerel Pate

        by Love Baking

        by Love BakingViewed 5550 times


          Description

          'Mac pat' as we call it. Simple to make and very tasty on toast, crackers, or a jacket potato. Or use as a dip for sticks of carrot, cucumber and celery.

          Method

          1. Peel the skin off the fish and break up into a bowl, removing any bones that you come across,

          2. Mash with a fork or with your hands. Add 1 tbsp creme fraiche, the chopped herbs, the juice of about 1/4 of a lemon and 1/2 tsp horseradish, then stir well together. Taste and adjust the amount of creme fraiche, juice and horseradish if needed and / or seasoning.

          3. Keeps well in the fridge for a few days, covered with cling film or in a box or jar with a lid, so a larger batch can be made and kept.

          Tips

          * e.g. flat leaf parsley, coriander, mint ** I use 'English Provender Company' hot horseradish, which isn't a creamed sauce, and recommend it, but a creamed version would also work, or grated fresh horseradish of course, if you can get it. It goes really well with my beetroot puree.

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          Ingredients

          • 1 Smoked mackerel fillet (approx. 100g)
          • 1 - 2 tbsp Creme fraiche
          • Handful Chopped fresh herbs*
          • ¼ - ½ Lemon - juice
          • 1 tsp Horseradish from a jar**
          • To taste Black pepper and salt