Mackerel Paté

A late afternoon, you’re in a rush, on your way to the supermarket, something to eat for dinner plus something to enjoy with crackers and a glass of white wine. That’s the moment to be tempted to buy ready-made tapenade, guacamole or fish paté. It’s easier, much quicker and you don’t need to worry about ingredients and recipes. Very true. On the other hand, we also know that most of these ready-made products contain far too much salt plus additives you simply don’t want to eat.

Making your own guacamole is simple, making your own mackerel paté is even simpler.

What You Need

  • 1 Smoked Mackerel Fillet
  • Greek Yoghurt
  • Mayonnaise
  • 5 Cornichons
  • Black Pepper
  • Lemon Juice

What You Do

If you use the brown fat of the mackerel, then your paté will be a touch bitter and you’ll still taste mackerel hours after you’ve eaten it. Therefore, we remove the brown fat and disgard it. Use a fork to divide the fillet in smaller chunks, remove any bones left. Add to a bowl. Thinly slice the cornichons. Add cornichons, a splash of lemon juice, black pepper, one small tablespoon of yoghurt and two small tablespoons of mayonnaise and mix, using a fork. Taste and adjust. Use cling foil to seal the bowl, transfer to the refrigerator and let cool. Serve with thinly sliced bread or crackers.

Mackarel Paté ©cadwu
Mackarel Paté ©cadwu