This lovely smoked mackerel pate is a favourite in our household. Serve as a starter with some cornichons and some crisp toast.
10 people made this
2 hot-smoked mackerel fillets
300ml soured cream
juice of 1 lemon
1 dessertspoon capers
salt and pepper, to taste
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh parsley
Method Prep:5min › Extra time:2hr setting › Ready in:2hr5min
Remove the skin and bones from the mackerel and flake the flesh. Combine the fish with all of the other ingredients and blend in a food processor until smooth. Spoon into 4 ramekin dishes and chill in the fridge for 2 hours prior to serving.