This mackerel pâté will become your go-to recipe when you need a starter or snack in a hurry. Whipped up in minutes in a food processor, its fresh, delicious creaminess can be enjoyed with a selection of crudités. However, we prefer it slathered over slices from a crusty French baguette. Bon appétit!
Smoked mackerel pâté
Equipment
- Food processor
Ingredients
- 400 g smoked mackerel fillets
- 200 g Garlic and herb cream cheese (we used Paysan Breton French Garlic & Herb cream cheese)
- 3 lemons
- Few sprigs of fresh dill
- Salt and black pepper to taste
To serve:
- Toasted baguette slices
- Small handful of fresh dill
- Black pepper
Method
- Peel the skin off the smoked mackerel fillets and discard. Put the fish in a food processor, breaking it up slightly as you go.
- Add the cream cheese, the juice of the lemons and a few sprigs of dill. Pulse for20 seconds or so, until it’s come together as a creamy pâté. Season to taste
- Serve spread on toasted baguette slices, sprinkled with dill and plenty of black pepper.
Nutrition
Recipe courtesy of Paysan Breton
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