Inverawe's Ultimate Smoked Mackerel Pate
Inverawe's Ultimate Smoked Mackerel Pate
Inverawe
Rated 5.0 stars by 1 users
Category
Inverawe
Cuisine
Scottish
Servings
6
Prep Time
25 minutes
This is a family favourite for quick snacks with a hint of garlic and the warmth of sweet chilli. Using a light cheese makes this feel less sinful and more for every day eating - but for a special occasion, use the real McCoy!
Ingredients
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2 plain fillets of smoked mackerel (about 200g / 7 oz)
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125g (4 oz) Boursin light garlic and herbs cheese or similar
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125g (4 oz) ricotta or light soft cream cheese
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2 tablespoons double cream
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1 tablespoon sweet chilli sauce
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2 tablespoons fresh lemon juice, or to taste
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salt and freshly ground black pepper
Directions
Carefully peel the thin skins from the mackerel fillets and flake the fish into the bowl of a food processor. Add the Boursin, ricotta or cream cheese, double cream and sweet chilli sauce. Process until well blended and thick.
Beat in lemon juice and salt and freshly ground black pepper to taste.