Smoked Mackerel Pâté is a traditional British recipe for a classic pate made from a blend of smoked mackerel, shallots, tomato puree, mustard, cream, lemon juice, spices and butter. The full recipe is presented here and I hope you enjoy this classic British version of: Smoked Mackerel Pâté.
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Ingredients:
450g smoked mackerel fillets, skinned
2 shallots, chopped
2 tbsp tomato purée
1 tbsp English mustard
3 tbsp double cream
1 tsp brown sugar
1 tbsp fresh basil, chopped
1/4 tsp dried tarragon
8 black peppercorns, crushed
juice of 1/2 lemon
a few drops of Tabasco sauce (or to taste)
25g butter
Method:
Melt the butter in a pan and use to fry the shallots for about 3 minutes, or until they have softened (but not coloured). Add the tomato purée, mustard, lemon juice, sugar, herbs and peppercorns and continue cooking slowly for about 4 minutes. Season with the Tabasco sauce, take off the heat and allow to cool.
Add the mackerel fillets, cream and the cooked spice mixture to a blender and render to a smooth paste. Transfer to ramekins and chill in the fridge. Decorate with a sprig of parsley and serve with hot buttered toast.
