Mackerel has a rich, oily texture and a delicious flavour. The oil content gives it a moist mouthfeel when cooked, which makes it perfect for grilling or smoking.
Take a look at the recipe below and have a go at making a deliciously rich smoky, creamy pate perfect for any occasion.
1. Fork the flesh gently off the skin and flake it up, removing any bones as you go along.
2. Place the mackerel and horseradish in a bowl and mix it with the crème fraiche, the juice of half a lemon, and a generous seasoning of freshly ground black pepper.
3. Finely chop the chives and add to the mixture.
4. Spoon the pate onto crackers or melba toast and enjoy….
It’s that quick and easy
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