I discovered this delicious little spread in the UK over the summer and couldn’t get enough of it. It’s one of these old recipes that’s made a comeback in recent years and is on a lot of restaurant menus there. So when I found smoked mackerel at Spinneys the other day, I jumped on the occasion and made it at home. It’s literally a 5-minute job and delightful served on little crackers, toast or used as a dip for veggies.
The big debate with smoked mackerel paté is what to use dairy-wise: cream cheese, crème fraiche or a mix of both. I use Pinar’s labneh because it gives it a texture that makes it thick enough to spread on a canapé and light enough for dipping veg. In absence of that, I would use cream cheese and just add a tablespoon or two of crème fraîche.
Ingredients
- 1 package of smoked mackerel (100 gr)
- I package of cream cheese + 2 tbsp crème fraiche or an 180g-package of Pinar’s labneh
- 2 tbsp chives, finely cut
- Juice of one lemon
- Zest of half an organic lemon or 2 drops of organic lemon essential oil
- 1 tsp horseradish (optional)
- 2 tbsp olive oil
- Salt, pepper to taste
Instructions
- Take the skin off the mackerel and flake the fish
- Put it in the mixer and add all the other ingredients except the chives and lemon zest
- Blitz for 5 seconds at a time. You don’t want it to become a smooth paste, it needs to still have tiny pieces.
- Fold in zest and chives. Place covered in the fridge at least 30 minutes before serving.
