This is such a simple, yet tasty pate. It is also really versatile - you could enjoy it for lunch with a salad and some crusty bread, as a starter with some rye bread or melba toast or as canapés on mini oatcakes or crackers. Make sure you serve it with extra lemon wedges as a final squeeze of lemon makes all the difference.
Serves 4
INGREDIENTS
3 hot smoked mackerel fillets (about 250g or 8oz)
150g (5oz) cream cheese
100g (3.5oz) crème fraîche
3 teaspoons freshly grated horseradish or 1 tablespoon horseradish sauce
juice of ½ - 1 lemon
2 teaspoons Taste #5 Umami Paste Vegetarian Far Eastern Recipe
Freshly ground black pepper
Small handful of dill, finely chopped
Small handful of mixed seeds (pumpkin, sesame, poppy, sunflower)
Method
- Skin the mackerel fillets and flake half into a bowl with the cream cheese, crème fraîche, horseradish, lemon juice and umami paste. Mix through with a fork until smooth.
- Add a good grinding of black pepper and fold through the dill, mixed seeds, and flake in the remaining fish. Taste and add more lemon or seasoning if it needs it.
- I like to serve this on rye bread with some extra seeds sprinkled on top and a final squeeze of lemon.
