Hello everybody, it is John, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, smoked mackerel pate and scandi platter. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.
Smoked Mackerel Pate and Scandi Platter is one of the most favored of recent trending foods in the world. It is appreciated by millions every day. It is easy, it’s quick, it tastes delicious. They’re nice and they look wonderful. Smoked Mackerel Pate and Scandi Platter is something which I’ve loved my whole life.
A jar of this fresh-tasting fish pâté is great to serve as a starter or to pack for a picnic. Smoked mackerel pâté choux with green pineapple chutney. In a bowl, roughly mash the mackerel and add the yogurt, lemon juice and some black pepper.
To get started with this particular recipe, we have to first prepare a few components. You can cook smoked mackerel pate and scandi platter using 7 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Smoked Mackerel Pate and Scandi Platter:
- Get 2 smoked mackerel fillets
- Make ready 30 ml/2 tbsp cream cheese
- Get 5 –10ml/1–2 tsp creamed horseradish
- Take juice and zest of 1 lemon
- Prepare black pepper
- Make ready cayenne pepper, to garnish
- Prepare serving suggestions: serve with smoked salmon, gravadlax, soused herring, potted shrimp or dressed crab, Scandinavian crisp breads or little rounds of toasted French bread, and potato salad if you wish
Smoked Mackerel Pate makes a fantastic light lunch or an easy starter for a dinner party meal (although honestly, I can't remember the last time I Smoked Mackerel Pate is such a simple dish to make. Just combine your Smoked Mackerel, flaked into pieces, with soft cheese, lemon, sea salt and. This fish pâté recipe is an easy smoked mackerel pâté with pickled beets. Put the mackerel, horseradish, crème fraîche and lemon juice into a food processor and whizz until you have a smooth consistency.
Instructions to make Smoked Mackerel Pate and Scandi Platter:
- Peel the skins from the mackerel fillets and discard, then flake the flesh into a mixing bowl, discarding bones as you do so. Add the cream cheese and horseradish, half the lemon juice, all of the zest and a good grinding of black pepper.
- Using a fork, mash the fish into the cream cheese until well combined, and you have achieved the texture you prefer, keep going for a really smooth pâté.
- Taste, and add more lemon juice, pepper or horseradish if needed. Cover and refrigerate for 1–2 hours. Lay out the smoked salmon and other seafood on a large plate, add bowls of pate and serve with crispbread or bread.
My brother used to make this pâté fairly often. Whenever our family had parties my Mum would get him to make it and i'd always be so impressed with how good it tasted. When I finally asked my brother how he made it, I was shocked. A pot of this Smoked Mackerel Pate is great to serve as a fresh-tasting starter or a tasty supper snack. It is very easy to make and can be ready in minutes or will keep happily in the fridge if you want to make in advance.
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