How to Cook Appetizing Smoked Mackerel Pate and Scandi Platter

Smoked Mackerel Pate and Scandi Platter.

You can cook Smoked Mackerel Pate and Scandi Platter using 7 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Smoked Mackerel Pate and Scandi Platter

1. It's 2 of smoked mackerel fillets.
2. Prepare 30 of ml/2 tbsp cream cheese.
3. Prepare 5 of –10ml/1–2 tsp creamed horseradish.
4. It's of juice and zest of 1 lemon.
5. You need of black pepper.
6. You need of cayenne pepper, to garnish.
7. It's of serving suggestions: serve with smoked salmon, gravadlax, soused herring, potted shrimp or dressed crab, Scandinavian crisp breads or little rounds of toasted French bread, and potato salad if you wish.

Smoked Mackerel Pate and Scandi Platter step by step

1. Peel the skins from the mackerel fillets and discard, then flake the flesh into a mixing bowl, discarding bones as you do so. Add the cream cheese and horseradish, half the lemon juice, all of the zest and a good grinding of black pepper..
2. Using a fork, mash the fish into the cream cheese until well combined, and you have achieved the texture you prefer, keep going for a really smooth pâté..
3. Taste, and add more lemon juice, pepper or horseradish if needed. Cover and refrigerate for 1–2 hours. Lay out the smoked salmon and other seafood on a large plate, add bowls of pate and serve with crispbread or bread..