Smoked Mackerel and Watercress Pate
Smoked Mackerel and Watercress Pate
Inverawe
Rated 5.0 stars by 1 users
Category
Smoked Mackerel
Cuisine
Mediterranean
This makes a gorgeous sandwich filling (on brown bread with extra watercress) for packing into a haversack or picnic hamper, but will just as easily serve as a quick pâté starter with some crunchy melba toast for a dinner party. It can even be piled onto crostini for a nibble with drinks. This recipe is equally good made with roast smoked salmon.
Ingredients
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150g (5 oz) fresh watercress
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200g (7 oz) smoked mackerel fillet
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100g (3 1/2 oz) Philadelphia cream cheese
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4 tablespoons plain yoghurt
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2 teaspoons creamed horseradish or a squeeze of Japenese wasabi paste, to taste (optional)
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grated zest and juice of 1 small lemon or 1 large lime
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salt and freshly ground black pepper
Directions
Rinse the watercress well under cold water, remove any tough stalks then pat dry with kitchen paper.
Remove any skin from the mackerel, check and remove any stray bones then break into pieces and place in a food processor. Add the watercress, cream cheese, blended, then scrape out into a bowl and beat in enough lemon or lime juice to taste. Taste again and season with salt and pepper if you think it needs it.
Cover and chill for 1-2 hours before serving, to allow the flavours to develop.
Use generously in brown bread sandwiches, cramming in extra watercress on top, or dollop onto individual plates with extra watercress as a salad alongside a generous pile of melba toast.