Smoked Mackerel Pâté is a traditional British recipe for a classic pate of smoked mackerel n a butter, lemon, cream and breadcrumb base that's covered with aspic jelly. The full recipe is presented here and I hope you enjoy this classic British version of: Smoked Mackerel Pâté.
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Ingredients:
240g smoked mackerel
60g butter
90g fresh white breadcrumbs
finely-grated zest of 1 lemon
juice of 1 lemon
salt and freshly-ground black pepper, to taste
pinch of freshly-grated nutmeg
150ml single cream
200ml (about) aspic jelly (either make from aspic jelly powder or from gelatine dissolved in water)
Method:
Remove the skin and bones from the mackerel and chop the remaining flesh very finely. Melt the butter in a small pan then take off the heat, place the breadcrumbs in a bowl and pour the melted butter over them before mixing in the lemon juice and lemon zest.
Season well with salt, black pepper and nutmeg then stir the mackerel into the mixture. Fold in the cream then spoon the mixture into 6 ramekins. Make the aspic jelly and when it's just about to set spoon over the mackerel pâté. Allow to cool then chill in the refrigerator for at least 2 hours before serving.
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