This super easy smoked-mackerel paté takes just minutes and can be made up in advance
Flip’s smoked mackerel paté
Named, aptly, after my mother’s close friend, who handed down the recipe. Flip is an extraordinarily good cook-her mince pies are famous-and everytime I’ve visited she’s been calmy whipping up a feast for whoever is visiting that day. This chunky paté takes just minutes, can be made up in advance and requires only a few ingredients. Perfect for all those visitors.
Serves 2 as a main, 4 as a starter or snack
Ingredients:
270g cream cheese
1 heaped tsp sumac
Juice from half a lemon
200g smoked mackerel
Handful roughly chopped parsley
Salt
Black pepper
Method:
In a medium sized mixing bowl, beat the cream cheese, sumac and lemon juice until smooth and evenly combined.
Use a knife and fork to roughly shred the mackerel fillets and add to the cheese mixture, along with the parsley. Most supermarkets now offer a range of different smoked mackerel flavours-including peppered, honey smoked, whisky smoked…-and these will all work just as well as the plainer options.
Stir in the mackerel and parsley, season to taste and transfer into a smaller serving bowl. You can serve the finished pate as part of a larger lunch selection or on it’s own, spooned onto large hunks of bread (a whole-wheat, multi-seed bloomer works really well.)
