Hey everyone, it is Louise, welcome to our recipe site. Today, we’re going to prepare a special dish, smoked mackerel pate and scandi platter. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. 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 pâté choux with green pineapple chutney. In a bowl, roughly mash the mackerel and add the yogurt, lemon juice and some black pepper.
Smoked Mackerel Pate and Scandi Platter is one of the most well liked of current trending foods in the world. It is appreciated by millions daily. It’s easy, it is fast, it tastes delicious. They are nice and they look fantastic. Smoked Mackerel Pate and Scandi Platter is something which I’ve loved my entire life.
To begin with this recipe, we must prepare a few ingredients. You can cook smoked mackerel pate and scandi platter using 7 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Smoked Mackerel Pate and Scandi Platter:
- Take 2 smoked mackerel fillets
- Prepare 30 ml/2 tbsp cream cheese
- Get 5 –10ml/1–2 tsp creamed horseradish
- Make ready juice and zest of 1 lemon
- Make ready black pepper
- Get cayenne pepper, to garnish
- Prepare 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
Put the mackerel, horseradish, crème fraîche and lemon juice into a food processor and whizz until you have a smooth consistency. Best ever platter recipes for an impressive dinner party spread. 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.
Steps 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.
Cooking Method For Smoked Mackerel Pate. Remove the skin from the fillets - the bones are removed but you can remove any small ones you see. then. My brother used to make this pâté fairly often. Whenever our family had parties my Mum would get him to make it and i'd always be so impressed with how good it tasted. When I finally asked my brother how he made it, I was shocked.
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