Hello everybody, it’s Louise, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, smoked mackerel pate and scandi platter. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Smoked Mackerel Pate and Scandi Platter is one of the most popular of current trending meals on earth. It’s easy, it’s quick, it tastes yummy. It’s enjoyed by millions daily. They’re fine and they look wonderful. Smoked Mackerel Pate and Scandi Platter is something which I have loved my entire life.
To begin with this recipe, we have to first prepare a few ingredients. You can cook smoked mackerel pate and scandi platter using 7 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Smoked Mackerel Pate and Scandi Platter:
- Take smoked mackerel fillets
- Make ready ml/2 tbsp cream cheese
- Take –10ml/1–2 tsp creamed horseradish
- Make ready juice and zest of 1 lemon
- Prepare black pepper
- Prepare 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
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.
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