A super simple recipe with just three ingridients. This smoked mackerel pate is great as a bread spread or served as a starter piped onto cucumber slices.
3smoked mackerel fillets about 180 g / 6.3 oz, one pack
200gcream cheese(7 oz) the low-fat version if you prefer
lemon juiceabout 3 tbsp, of half a lemon
3teaspoonfreshly chopped chives
salt and pepper to season
Instructions
Remove any skin and bones from the mackerel.
In a bowl combine the lemon juice and crème cheese. (1 teaspoon horseradish optional) Stir well. Now flake in the smoked mackerel. At this stage, if you prefer a smooth paste, you can puree the mixture. For a coarser texture just flake bigger chunks with a fork.
Add 2 teaspoon of chives and season with salt and pepper.
Add 2 tablespoon of chives and season with salt and pepper.
Before serving sprinkle the remaining teaspoon chives on top.
Serve with bread, pastry or crackers. For an appetizer serve with cucumber, blinis or pumpernickel.