Smoked mackerel pate, a great dinner party starter that also works as part of a sharing platter for an evening get together with family or friends.
Smoked mackerel pate is a super simple dish to make. It’s more assemble and blitz together rather than an actual cook. In fact it’s one of the first dishes that I ever tried out as it was easy and I could experiment. What I like about this pate is that it can feed a crowd but can be made well in advance and kept in the fridge. Simply remove and serve with toast when you’re ready. It also freezes really well so I tend to make extra and freeze a couple of individual portions for a quick lunch.
This smoked mackerel pate is one of my daughter and I’s favourite things to eat. (Funnily enough it’s possibly Michelle’s idea of hell food on a plate – although in fairness she did try it! The combination of smoked fish and dairy is not one she enjoys). I make this pate a lot, sometimes as a starter but sometimes as a quick mid-week supper with a pile of hot granary toast. It also works great on a sharing platter when you have friends round.
I’m lucky as my family all love oily fish and its never a struggle to get everyone to eat it. One of my favourite memories is of my daughter eating a bowl of this for Christmas lunch, one year old in her high chair, paper party hat askew, pate all over her face and the biggest smile you’ve ever seen!
smoked mackerel pate
- 50 g butter
- 1 small onion - finely chopped
- 2 cloves garlic - crushed
- 3 smoked mackerel fillets - skinless and bones removed
- 100 ml natural yoghurt
- juice of half lemon
- salt & pepper
- Melt the butter in a small saucepan, add the onion and garlic and saute gently over a medium heat until soft. Take care to cook the onions but not to colour them.
- Place the onion and garlic mixture into a food processor together with all the remaining ingredients and blend together until you have the consistency you like.
- Spoon the pate into bowls, cover with cling-film and chill in the fridge until you are ready to serve.