Smoked Mackerel Pâté III is a traditional British recipe for a classic mackerel paste made with butter and cream cheese that's flavoured with creamed horseradish and lemon juice. The full recipe is presented here and I hope you enjoy this classic British version of: Smoked Mackerel Pâté III.
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Ingredients:
4 smoked mackerel fillets
60g unsalted butter, softened
120g cream cheese, softened
2 tsp creamed horseradish sauce
pinch of paprika
juice of 1/2 lemon
salt and freshly-ground black pepper, to taste
Method:
Flake the mackerel fillets, removing any remaining bones as you do so. Transfer the flaked fish to a bowl and beat in half the butter and the cream cheese. Now fold in the horseradish and season to taste with the salt, black pepper and lemon juice.
Divide the mixture between two or three ramekins. Now melt the butter in a small pan an clarify by skimming off any foam that forms on the surface. Pour this clarified butter on top of the ramekins and colour with a little paprika. Cool then refrigerate for at least 2 hours before serving (it will keep for up to 3 days). Serve with hot toast.
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