Thursday , September 16 2021
Smoked Mackerel Pâté 1

Smoked Mackerel Pâté

Recipe from Ben Hegarty, The Crown, Woodbridge

Featured in Feast 44 – March 2020



220g of smoked mackerel (we use Pinney’s)
50g of cream cheese
50ml of double cream
1tsp of horseradish sauce

10g of chopped chives and parsley
juice and zest of one lemon
salt and pepper, to taste

Start by flaking the mackerel down into chunks. In another bowl, mix all other ingredients together until smooth. Gently fold the mackerel into the above mixture – don’t over mix because you want it to have texture. After everything is mixed, share between four small ramekins and set in the fridge for at least one hour. Serve with your favourite toasted bread, pickled onions or beetroot and a nice baby gem salad.

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