Smoked Fish Pate

I am cutting back on my spending on food at the moment and trying to shop from my cupboards and freezer. I found a reduced price pack of smoked mackerel. Now I am not a big fan of it, but I know it is good for me. On holiday I love fish pate and so I thought I would make some with it. When I have looked in the past, all the recipes on the internet for fish pate had capers, horse radish sauce or other things that I didn’t have in, and so I devised this one.

I made mine spicy today as the mackerel was already sweet chilli infused, but I will give the recipe as if it is made with plain smoked mackerel. This made two big ramekin sized dishes and would be enough for at least 4 as a starter, or as a lunch with salad.

RECIPE
1 pack of smoked mackerel (200g)
13g of butter
3 heaped dessertspoon of plain Greek yoghurt
2 dessertspoon lemon juice
Tbsp chopped parsley (I added a tsp smoked paprika instead to mine instead as I wanted it spicy).

METHOD

1. Melt the butter, but don’t get it too hot. I put mine in a pan and switched it off when it started melting, and the heat melted the rest.
2. Take the skin from the mackerel and break up the fish and put it into a food processor.
3. Add all the other ingredients, including the melted butter.
4. Blend for about 15 seconds and then scrape off the side and blend for another 10 seconds, or until you have the desired consistency.
3. Place in the ramekins and serve or put into an air tight container as it will keep 3 days in the fridge. It will also freeze up to 2 months. You can serve it with toast, as I did, or crackers, or veg strips or pitta bread.

I have not made it spicy before but it was lovely, and so quick to make. The original recipe is cleaner tasting for a hot summer’s day, but this was just right for my lunch today in winter. 😋