This week’s recipe is smoked mackerel pate, one of my daughter and I’s favourite things to eat (and quite possibly Michelle’s idea of hell food on a plate – although in fairness she did try it!). I make this a lot, sometimes as a starter but sometimes as a quick mid-week supper with a pile of hot granary toast. 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 Anna 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
Print recipe
| Serves | 4-6 |
Ingredients
- 50g 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
Directions
| 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. | |
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