Jamie Oliver's Christmas Smoked Mackerel Party Pate
Over a year ago
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Ingredients
Accompaniment
SponsoredVouvray Les Coteaux Tufiers Chenin Blanc
Classy white from the north bank of the Loire with honeyed pear and apple fruit flavours. Produced from very old vines from the Cotes de Vouvray. This is a delicious, medium-dry Chenin Blanc. Lush palate leading to a long, rich finish. Terrific value, this wine is perfect when served with spicy Asian dishes.Buy this wine if you like: Off-dry wine with ripe fruit flavours packed with nutty undertones.
Description
This wonderful pate is such a crowd pleaser. It's really easy to make - just a bit of mixing and zesting - and you can do it in advance
Method
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1
Peel the skin off the fish pieces, then flake the flesh into a bowl with your lemon zest. Add the horseradish and soured cream, along with most of your chopped parsley leaves. Squeeze in the juice from your lemons and add a grinding of black pepper, then mix everything together.
Don't over-mix it - it should be nice and chunky so you can still see those lovely flakes of mackerel.
Serve the pate with piles of fresh bread for toasting and a little more parsley.
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