Mackerel Pate Recipes

Steps:

• Start by removing the skin from the mackerel fillets. Usually the skin will peel straight off but you can easily scrape any remaining skin off with a sharp knife.
• Roughly break up the fish, checking for any obvious bones or scales.
• Place the mackerel, cream cheese and creme fraiche (plus any additional ingredients if using) in a blender or food processor and whizz for 1 minute to ensure that all the mackerel flesh and peppercorns are combined. While the food processor is running add lemon juice to taste.
• Double check that all the ingredients are incorporated and give it a taste to check the seasoning! Then decant into a medium serving bowl or into individual portions - don't worry if the mixture is a little runny, it will firm up in the fridge. Garnish with parsley/chives/lemon, cover with cling-film and place in the fridge for at least an hour. Can be made in advance and keeps well in the fridge for up to 3 days.
• Serve with crusty brown toast and enjoy!

Steps:

• Skin the fillets, add the mackerel with the ricotta, sour cream, 1 tablespoon lemon juice, paprika and some salt and pepper, to the bowl of the food processor.
• Blend until completely smooth, stop sometimes to scrape down the sides.
• Taste to see if you want to add more lemon or salt and pepper.
• Mix in the chives.
• Transfer to a serving dish, chill for a few hours.
• When ready to serve, sprinkle with cayenne or paprika powder, chopped capers and serve with lemon wedges.

Steps:

• remove skins from mackerel fillets.
• put ingredients in a blender and whizz until the desired consistency is reached (should be fairly smooth, but with some thickness).
• Add Lemon Juice or cream to taste as desired.