Smoked mackerel pate

By: Matt Tebbutt From: Market Kitchen

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This recipe is classed as easy

Avg User rating

3.40 / 5 (10 votes cast)

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Prep time:
10 min, plus chilling
Cook time:
5 min
Serves:
2

Fish pate has never been easier than this smoky version from Matt Tebbutt

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Ingredients

  • 1 fillet smoked mackerel, skin taken off, deboned
  • squeeze lemon juice
  • handfuls dill, finely chopped
  • 3 tbsp soured cream
  • large knob butter
  • grilled toast, to serve
Buy Ingredients at mySupermarket More information

How does this work?

Close

It's simple.

With just one click, all these ingredients will be put into a basket on mySupermarket.co.uk.

You can select the products you need, compare prices and choose the retailer you wish to buy them from. Or you can leave them in your basket and come back later to buy items from other recipes.

One thing is for sure though, you are guaranteed to find the best value.

Method

1. Roughly flake the mackerel into a bowl. Add a squeeze of lemon juice, the dill and the sour cream. Using a fork, roughly mix and beat the mixture. Season with pepper.

2. Melt a large knob of butter in a pan, keeping it moving at all times as you don't want the butter to split.

3. Fill 2 ramekins with the mackerel mixture, flatten and leave a small space for the butter. Pour the hot butter over the mackerel until the ramekins are full. Chill until the butter has set.

4. Serve in the ramekins with thin slices of grilled toast.

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Latest Comment

 

This is delicious..and so easy! A good supper party starter as you can prepare it in the morning, avoiding last minute panic.

Sallymoonbeam Sallymoonbeam  Posted 03 Aug 2011 6:06 PM