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Easy No Cook Smoked Mackerel Pate

Blend together:

smoked mackerel
breadcrumbs
shallots
dry sherry
single cream

Smoked Mackerel Pate

From: http://www.telegraph.co.uk/foodanddrink/recipes/11755302/Smoked-mackerel-pate-recipe.html

8 fillets of smoked mackerel
100ml double cream
1 lemon (zest and juice)
4 tbsp crème fraîche
a 2.5cm piece of fresh horseradish, peeled and finely grated
1 tbsp chopped dill
1 tbsp chopped tarragon

You can buy fresh horseradish from a good food store or forage it yourself – it grows in abundance in this country. Look for leaves similar to dock leaves that have that distinct horseradish smell when scrunched. It is the root that you are after.

Blitz seven smoked mackerel fillets in a food processor with the cream and lemon until smooth. Transfer to a bowl and fold in the crème fraîche, horseradish and herbs. Flake in the remaining fish and mix through for texture. Season to taste and serve with warm flatbreads.

This is also lovely with chopped capers stirred in or a few pieces of pickled cucumber served alongside it.

Smoked Mackerel Pate

From: http://www.canadianliving.com/food/smoked_mackerel_pate.php
Makes 2 cups (500 mL)

12 oz 12oz smoked mackerel, (about 3 fillets)
1/2 cup 1/2 cup fresh bread crumbs
1/3 cup 1/3 cup whipping cream
1/4 cup 1/4 cup butter, softened
1 tbsp lemon juice
1 Pinch cayenne pepper
2 tbsp finely chopped fresh parsley
2 tbsp finely chopped green onions

Skin and bone mackerel. In food processor, pulse together mackerel, bread crumbs, cream, butter, lemon juice and cayenne just until puree. Stir in parsley and green onion. (Make-ahead: Refrigerate in airtight container for up to 5 days. Let come to room temperature to serve.)

Delicious served slathered over Irish Brown Bread.

Hugh Fearnley-Whittingstall's Smoked mackerel pate

As well as being lighter and less creamy/cheesy than many mackerel pâtés, this is dead easy and full of flavour. Serves four as a starter. From: http://www.theguardian.com

250g hot-smoked mackerel fillet
25g unsalted butter
½ clove garlic, peeled and crushed
Pinch of ground mace
Pinch of cayenne pepper
2 tbsp crème fraîche
A squeeze of lemon juice
Freshly ground black pepper
1 small, raw beetroot, peeled and cut into matchsticks, to serve (optional)

Flake the mackerel into a large bowl, taking care to remove any skin and bones. Put the butter in a small pan with the garlic, mace and cayenne. Heat until the butter is just simmering, then pour over the fish. Add the crème fraîche, season generously with lemon juice and black pepper, and give it a good mix. The more you stir, the smoother the texture (you could, of course, blitz it in a food processor to make it even finer, but I prefer it quite coarse).

Serve on buttered wholemeal toast, ryebread or oatcakes, with the beetroot matchsticks alongside.