On a recent weekend to visit my mum, I was able to steal her amazing recipe for Smoked Mackerel Pate. Honestly it’s so delicious, and so stupidly easy to make, it’s ri-donk-culous.
Here it is, about to make it to the big time!
- 1 packet of smoked mackerel (we like the type with peppercorns, but it doesn’t matter much). Make sure you remove the skin from the fillets!
- 1 regular tub of Philadelphia cream cheese (or equivalent) – you can also use the light version if you want it to be lower fat.
- 1-2 fresh lemons
- 2 teaspoons of creamy horseradish
- Salt and Pepper to taste
- A food processor
Step 1: Put all of the mackerel fillets (with the skin removed!), and around 1/2 tub of Philadelphia, and the juice of half a lemon into the food processor and whizz it all up.
Step 2: Add more cream cheese until the consistency is creamy enough – between 1/2 and 3/4 of a tub should be enough.
Steph 3: Add the horseradish – I recommend starting with only 1 teaspoon at a time and tasting it – I like at least 2 teaspoons in there to give it a kick, but it’s better to add a little at a time depending on your taste.
Step 4: Add more lemon juice, (I usually put at least one whole lemon’s worth of juice in, but again, depends on your taste) and horseradish, and salt and pepper to taste until it is DELICIOUS!
Step 5: Eat it on toast, on crackers, or dunk tortilla chips into it. Serve it up as a delicious homemade dip at a party or as a starter at dinner.
Step 6: Once everyone you know has raved about how fabulous it is, thank my mother for her awesome recipe.