This mackerel pâté is smoky, citrusy and deliciously creamy. Perfect piled high on slabs of good toast. Yum!
- 300g smoked mackerel fillets
- 75g good-quality mayonnaise
- 1 lime (juice of)
- pinch freshly ground black pepper
- Remove the skin from the mackerel and break up the flesh into a food processor. I tend to break the fish in half and run my finger down the spine to check for any bones.
- Add the mayo and lime juice, then season with pepper.
- Whizz until you have a smooth pâté. (You can also mash the mixture with a fork, as my mum has done for years. The result is equally delicious but the texture will be a little coarser.)
- Serve with toast, cress and lemon wedges for squeezing over.
How to cheat...
- Stop loafing around
If you are pressed for time, why not use pre-bought toast croustades from the supermarket (tiny toast cups) to spoon your mackerel pâté into.
- Get ahead
This recipe is perfect to make the night before and keep in a sealed container in the fridge until you need it.
How to show off...
- Great garnish
Using a peeler make cucumber ribbons and add them when serving your pâté. Sliced baby beetroots also work really well.
- Spice it up!
To give your pâté an extra kick, add a dash of paprika or cayenne pepper.
- Where can I buy Gatherings by Flora Sheddon?
Gatherings by Flora Sheddon published by Mitchell Beazley, hardback, £25.
- What if I don’t have a food processor?
Take a leaf out of Flora’s mum’s book and use the back of a fork.
- What if I don’t have a scale?
300 grams of smoked mackerel is usually one large pack from the supermarket. A tablespoon of mayonnaise is around 15 grams so for this recipe you need five.
- What cocktail recipe would go well with mackerel pâté?
Sharp sweet blackberries cut through the oily, earthy flavours of smoked fish so why not try our Bramble cocktail recipe.