Smoked Mackerel Pate and Scandi Platter. Great recipe for Smoked Mackerel Pate and Scandi Platter. Easy summer entertaining, this makes a great appetizer or a relaxed supper for two. Once you've made this pate you'll never buy those measly little supermarket tubs ever again. Serve on a sunny day in the garden with a chilled bottled of. Smoked Mackerel Pate makes a fantastic light lunch or an easy starter for a dinner party meal (although honestly, I can't remember the last time I made a starter, this used to be a fave in the days when I was good at entertaining - pre children!).

Also, surprisingly my children love this pate too. It's worth giving it a try even if you think they may turn their noses up as it's full of. Arrange the other ingredients on a large serving platter, with the mackerel pâté alongside, and tuck in. You can cook Smoked Mackerel Pate and Scandi Platter using 7 ingredients and 3 steps. Here is how you cook that.

Ingredients of Smoked Mackerel Pate and Scandi Platter

You need 2 of smoked mackerel fillets.
Prepare 30 of ml/2 tbsp cream cheese.
Prepare 5 of –10ml/1–2 tsp creamed horseradish.
It's of juice and zest of 1 lemon.
Prepare of black pepper.
It's of cayenne pepper, to garnish.
Prepare 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 works well for both canapes and starters, as well as part of a wider buffet. A great, quick starter or snack. Smoked mackerel pate with griddled toast and cress salad. While the food processor is running add lemon juice to taste.

Smoked Mackerel Pate and Scandi Platter instructions

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..
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..
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..

Remove the skin from the fish - the odd bone is fine as the mixture will be blended. Add the fish to the blender. Add the horseradish, mustard, black pepper, crème fraîche and lemon. Put the mackerel, horseradish, crème fraîche and lemon juice into a food processor and whizz until you have a smooth consistency. Add more horseradish if you like.