Smoked Mackerel Pâté Recipe
Ingredients
| Smoked mackerel - 2 numbers, large, skinned and boned | ||
| Butter - 275-g/10 oz., softened | ||
| Cream cheese - 100-g/4 oz. | ||
| Lemon juice | 1/2 | |
| Freshly ground black pepper - few dashes | ||
| Parsley - few sprigs, for garnishing | ||
Directions
MAKING
1. Line a 1 lb. loaf tin with foil.
2. In a blender or food processor, puree the fish or mash well with a fork.
3. Gradually combine the remaining ingredients gradually and mix until smooth and well blended.
4. Pour the mixture into the loaf tin and smooth the top.
5. To freeze the P-té: Put some heavy object on top of the P-té, and then chill in the refrigerator until firm.
6. Once firm, turn out the P-té very carefully and wrap in foil and then cover with a freezer bag; seal the bag and freeze for later use.
7. Label the bag as it makes it easier to distinguish.
8. To thaw: Remove from the wrap and place on a serving platter. Thaw in the refrigerator overnight.
SERVING
9. Arrange the P-té on a serving platter and serve cut into thick slices.
10. Garnish with parsley sprigs just before serving.
TIP
P-té can be served either hot or cold, but it is considered to develop its fullest flavor after a few days of chilling.
1. Line a 1 lb. loaf tin with foil.
2. In a blender or food processor, puree the fish or mash well with a fork.
3. Gradually combine the remaining ingredients gradually and mix until smooth and well blended.
4. Pour the mixture into the loaf tin and smooth the top.
5. To freeze the P-té: Put some heavy object on top of the P-té, and then chill in the refrigerator until firm.
6. Once firm, turn out the P-té very carefully and wrap in foil and then cover with a freezer bag; seal the bag and freeze for later use.
7. Label the bag as it makes it easier to distinguish.
8. To thaw: Remove from the wrap and place on a serving platter. Thaw in the refrigerator overnight.
SERVING
9. Arrange the P-té on a serving platter and serve cut into thick slices.
10. Garnish with parsley sprigs just before serving.
TIP
P-té can be served either hot or cold, but it is considered to develop its fullest flavor after a few days of chilling.
Chef
