85g/3oz unsalted softened butter
170g/6oz low fat Philadelphia soft cheese
8oz 225g smoked mackerel fillets
Whole lemon freshly squeezed
Freshly ground pepper
2 cloves garlic, crushed
Entered by Jenny Sewell on 15/01/2014
The recipe for this pâté was given to me by a friend over 25 years ago after she made it for a large family dinner as a starter. It was a huge success and we were all impressed by its simplicity and combination of flavours. During the early years of making the pâté it was hard work, having to make it in a bowl with a wooden spoon. Nowadays it can be whipped up in a few minutes in a mixer, making it a lovely dish to start a three course meal or to be shared among friends as a dip served with chopped raw vegetables.
- Shred the mackerel roughly ensuring there are no large bones then place all the ingredients into a food mixer or processor and mix until they're thoroughly combined.
- For a starter, place a couple of tablespoons of the pâté into a small bowl with a few pieces of toasted bread, pitta or crackers on the side along with a small salad to serve.
- This pâté can be made 24 hours in advance, covered and placed in the fridge until needed. The mackerel can be substituted with tinned tuna fish if desired.