- Melt the butter in a pan with the mace, cayenne, thyme leaves (if using) and lemon zest. Set aside for the flavours to infuse.
- Pull the mackerel off in chunks, put in a bowl and shred the fish.
- Add the cream cheese in dollops and mash with a fork.
- Squeeze in the lemon juice (mind the pips) and add a pinch of salt and pepper.
- Pour the butter into the mackerel bowl followed by the parsley (optional) and beat with a wooden spoon.
- Transfer into a serving dish or large jar and chill for 20 mins to firm.
- Any leftovers will keep in the fridge for 3 days.
Mackerel Pate
Serves 4
Delicious served with a baked sweet or jacket potato or home made pitta crisps and crudites.
This pate is so quick and easy to whip up and makes a really nutritious appetiser, snack or light lunch.
Mackerel is one of those fish that I often overlook. But is SO tasty and a good source of vitamin D (very important for us that live in cooler climates), protein, and selenium. It's also a rich source of omega-3 fatty acids, a type of fat that is good for our health. The herbs add a lovely touch of flavour but if you're without - don’t worry, this is still a tasty dish without them.
Takes 10 mins to make plus 20 mins chill time.
Ingredients
- 50g unsalted butter
- 1/2 tsp mace (optional)
- 1/2 tsp cayenne (optional)
- Zest and juice of 1/2 lemon
- 1 big sprig fresh thyme leaves, picked
- 300g smoked mackerel fillets
- 150g cream cheese
- 1 tbsp parsley finely chopped (optional)
Method
