Recipe: 5 Minute Skinny Smoked Mackerel Pâté. Zest of a lemon. For some reason, they lie just outside the repertoire of a lot of keen home cooks; we think of them as restaurant fare, deli stuff, a bit too cheffy, or as the preserve of a past generation of farmers' wives or posh, country house cooks. • Go to rivercottage.net for the latest news from River Cottage HQ. When you have a coarse, fairly loose pâté texture, taste and add more salt, pepper or spices as needed. Put the flavoured meat into a food processor and blitz to a coarse paste – you might find it easiest to do this in two batches; if you leave one batch quite coarse and the other finer, you'll get a good, firm and interesting texture in the finished terrine. Heat the oven to 170C/335F/gas mark 3. Mackerel is one of the best fish you can eat as it is high in omega 3, which keeps your heart healthy. Flake the smoked mackerel into small pieces and put with the other ingredients in a large bowl. Smoked Mackerel Salad. Half a teaspoon of baking powder. If you've used a loaf tin, place another loaf tin on top and fill that with weights such as cans of food, or even large pebbles. Esther Brunning 0 Comments. Serve with 2 slices of sourdough … Shellfish Recipes Seafood Recipes Vegetarian Recipes Healthy Recipes Cooking Recipes. When I was a kid, my favourite lunches were those made up of things from the deli section in the Marks & Spencer Food Hall. When it's cool enough to handle, pull away the duck skin, then shred the flesh off the bones. If you want to whip up a classic parfait de foies de volaille, say, you'd have to devote yourself to a bit of butter-clarifying, brandy-flambeeing and chicken-liver-sieving. To turn it out, run a small knife around the edges to release the terrine, then invert on to a board or plate (there will be savoury, jellied juices clinging to the terrine, which you can devour, or not, as you like). Photograph: Colin Campbell for the Guardian. It's true they can be a bit time-consuming and technical. Heat until the butter is just simmering, then pour over the fish. Makes 10-12 slices. As well as being lighter and less creamy/cheesy than many mackerel pâtés, this is dead easy and full of flavour. Mackerel Recipes.. Ingredients 2 plain fillets smoked mackerel 1 (250g) container Philadelphia cream cheese or 1 soft cream cheese 2 tablespoons double cream 2 tablespoons lemon juice (or sour cream to substitute for both the double cream and lemon juice) salt cayenne pepper nutmeg 2 teaspoons horseradish sauce 1 tablespoon finely grated onions Directions Remove skins from mackerel fillets. Use a little lard or oil to grease a loaf tin (base measurement about 8 x 20cm), or similar sized terrine dish. A delicious and very straightforward pâté that makes a good starter or summer lunch served with brown toast and wedges of lemon. Recipes. https://www.greatbritishchefs.com/collections/mackerel-pate-recipes I have very fond memories of days spent with my grandpa, mastering the art of making chutney and smoked mackerel pâté. Cheese (1) Dairy (5) Fish (19) Fruit (1) Nut and seed (1) Seafood (10) Dish type. Pack the mixture into a bowl or four ramekins and pour a little more of the cooking juices on top. Sprinkle with extra chopped herbs, lemon zest and black pepper. Not necessarily instant. There are variations on the pâté theme, but they are largely semantic; terrine makes a pâté sound posher, and it may be more constructed or layered, but that doesn't necessarily mean it's trickier to put together. Rich and savoury, this is similar to classic duck rillettes, but much less fatty. In fact, you don't even need a food processor, as two of this week's recipes demonstrate. It’s a family tradition to serve this pâté as an appetiser at Christmas. Try mackerel for breakfast in baked eggs or in fishcakes for dinner. Cover the dish with a lid or with foil. Share the love. Put this in a bowl, add plenty of salt and pepper, the pinches of spice and enough of the reserved cooking liquid just to bind the mix together – use as much of the fat off the top of the juices as you can, because it's this that helps bind the mix together. Best served with a nice slice of bread, toast or bruschetta. But it's the "not much more" that makes all the difference: the seasoning, the herbs (ideally fresh), the pinch of spice, the dash of booze; and the couple of days left to "ripen" in the fridge – important for those seasonings to marry and mingle and find their harmony. Add the cream cheese, the zest and most of the juice of 1 lemon and a few leaves of parsley. Find our privacy policy with more details here. Explore. Refrigerate for at least a day, to allow the flavour to improve and the mix to set firm. Cover tightly with foil and place in a roasting tin. But the pâtés I most enjoy eating are much simpler: coarse and chunky, earthy and gutsy. Add the herbs and garlic, and pour over the wine and enough water just to immerse the meat. Smoked mackerel pâté recipe. Ingredients. 300g rindless, boneless pork belly 250g smoked streaky bacon 200g free-range chicken livers (or very fresh pig's liver)2 tbsp chopped sage2 large banana shallots, peeled and chopped1 clove garlic, peeled and finely chopped50ml port50g slightly stale white breadcrumbs1-2 tbsp brined green peppercorns, drainedLard or oil, for greasing4-5 bay leaves (optional). This is my family’s smoked mackerel pâté recipe. Seafood. Serve on oatcakes or brown toast, with a good chutney or onion marmalade. Of course, the peasanty ring of something being "potted" gives it a reverse snobbery cache and trendiness. "Potted" goes in the other direction, implying a cruder concoction of shredded or chopped meat (or fish) packed into a pot and bound with a little fat. The pâté can be made up in moments and it has a great depth of flavour. Method. Half a teaspoon of fine sea salt. Max Rocha’s recipe for smoked mackerel pâté, with brown bread crackers and pickled cucumbers Serves 3. Serves four as a starter. 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). It makes a fabulous starter to share with friends or makes a very satisfying lunch. Seafood. Yet another new ingredient from the farmers market to play with this week. Find simple smoked mackerel pâté recipes and create an elegant starter, healthy lunch or snack for a picnic. Slice thickly and serve with your favourite crusty bread, cornichons, a good chutney and perhaps a simple salad, such as lightly dressed chicory and fennel. But it is delicious any time of the year. Food And Drink. Combine all the meat with the sage, shallots and garlic, cover and leave overnight in the fridge. For the brown bread crackers: 430g wholemeal flour. In a food processor, add mackerel fillets breaking them up slightly. (If you're going to make pâtés regularly, then two identical moulds is a good investment.). Some pâtés take time, but that's generally marinating, baking and chilling time, not roll up your sleeves and cancel all appointments time. Skin the mackerel and place in a blender with the other ingredients and blitz for 1 minute. There is nothing simpler or tastier to make than this easy smoked mackerel pate. Pour in boiling water to come halfway up the sides of the loaf tin, and bake for an hour and a half to two hours, until the terrine has come away from the sides of the tin and a metal skewer pressed into its centre for a few moments comes out piping hot. Pack the meat mixture into the tin, pressing it down firmly. Oct 12, 2014 - A jar of this fresh-tasting fish pâté is great to serve as a starter or to pack for a picnic. 1 pack essential Waitrose Peppered Smoked Mackerel Fillets 200g 0% fat Greek yogurt 2 tsp creamed horseradish sauce ½ x 25g pack chives chopped 1 tbsp capers, roughly chopped . Under 30 minutes (9) 30 minutes to 1 hour (2) 1 to 3 hours (7) 3 hours or more (1) Cuisines. Jul 22, 2013 - A jar of this fresh-tasting fish pâté is great to serve as a starter or to pack for a picnic. (Some terrine dishes come with their own ceramic platform that fits snugly over the terrine and that you can place weights on.) Ingredients. Heat the oil in a frying pan over medium-high heat. Cut the pork belly into 2-3cm cubes. • This article was edited on 21 October 2013, to correct the erroneous instruction "not to remove any skin and bones" from the smoked mackerel pâté. Lay a few bay leaves, if using, along the base (ie, on what will be the top of the terrine). Flake the mackerel into a large bowl, taking care to remove any skin and bones. 19 recipes Filter. You now need to press the terrine as it cools, to give it a nice, firm texture. This recipe has been in my family for over 30 years and was one of the first things I ever learnt to cook. Don't go mad with the weights, or you'll squeeze out all the lovely meat juices. Scatter over the red onion, chopped capers and dill. No need for expensive ingredients, this is so much better than any ready-made pâté that comes in a tiny jar and costs quite a bit. Chill for at least an … 200g crème fraîche. Jul 22, 2013 - A jar of this fresh-tasting fish pâté is great to serve as a starter or to pack for a picnic. This time sorrel – a lemony, tart green leafy which can be cooked and eaten much like spinach, but with a very different taste. Pâtés, terrines and potted meats: ever given them a go? This smoked mackerel pâté is really easy to make but packs in a lot of flavour. Potted things are popping up in pop-ups everywhere. Put the mackerel fillets on a large plate and peel away the skin. Serves four as a starter. Ingredients. Our easy smoked mackerel pate recipe needs only 3 ingredients to make and will serve between 2-4 people taking only 10 mins in total to prepare. Photograph: Colin Campbell for the Guardian. On the other side of the plate, mash the softened butter with the anchovies, if using. The Wonderful Atlantic Mackerel For some reason, they lie just outside the repertoire of a lot of keen home cooks; we think of them as restaurant fare, deli stuff, a bit too cheffy, or as the preserve of a past generation of farmers' wives or posh, country house cooks. Put the fish in a food processor, breaking it up slightly as you go. Oct 12, 2014 - A jar of this fresh-tasting fish pâté is great to serve as a starter or to pack for a picnic. Smoked mackerel pâté with cucumber and pickled beetroot. I am not a great fish eater, but one of the fish I do love is the Atlantic mackerel.This easy smoked mackerel pate recipe will show you how to make a very simple yet scrumptious snack, perfect as a canapé at a dinner party or as a starter.. Mackerel recipes. This recipe is adapted from a recipe passed down through my husband’s mother’s side of the family. Snack (1) Starters (18) Total time. Add the hot horseradish. Remove the legs from the dish, then strain the cooking liquid into a jug and set aside. 15g caster sugar . Serve on buttered wholemeal toast, ryebread or oatcakes, with the beetroot matchsticks alongside. Hugh Fearnley-Whittingstall's potted duck: 'Rich and savoury.' âtés, terrines and potted meats: ever given them a go? So here's a simple but luxurious smoky fish pâté, a delightfully peasanty potted duck and a pork terrine so easy and good that I'm betting you'll make it a staple. Mackerel is one of our favourite types of oily fish and it tastes great griddled, baked, smoked or in a pâté. And here's the thing: with well-sourced ingredients, the pâté you make yourself (even the first one) may well be better than anything you've ever paid for. Heat the oven to 140C/285F/gas mark 1. It is excellent served on buttered toast or as part of a light platter. As long as you can peel a shallot, squeeze a lemon and switch on a food processor, you're pretty much laughing. Smoked Mackerel Pâté with crème fraîche, a delicious starter for every occasion. Explore. It amounts to not much more than meat or fish, minced, cooked and pressed. They're easy to make, too, and even easier to eat: just add toast and maybe a blob of fruity chutney. Place the mackerel, cream cheese and creme fraiche (plus any additional ingredients if using) in a blender or food processor and whizz for 1 minute to ensure that all the mackerel flesh and … Season the duck legs well, brown them all over in the hot pan, then transfer to a small roasting dish into which they will fit relatively snugly. Leave the weighted terrine until completely cool, then remove the weights and refrigerate for 24 hours or so, for the flavours to develop. Add the crème fraîche, season generously with lemon juice and black pepper, and give it a good mix. Pâté just means paste in French. Smoked mackerel pâté recipe. Smoked mackerel, beet and potato salad with soured cream dressing . Juice of half a lemon. Smoked Mackerel Pâté is the simplest thing to make – blitz all the ingredients and chill for an hour. https://www.theguardian.com/.../may/24/how-perfect-smoked-mackerel-pate and discard. Put the butter in a small pan with the garlic, mace and cayenne. Jul 22, 2013 - A jar of this fresh-tasting fish pâté is great to serve as a starter or to pack for a picnic. As long as you can peel a shallot, squeeze a lemon and switch on a food processor, you're well set to make your own pâté, Hugh Fearnley-Whittingstall's smoked mackerel pâté: 'It's dead easy and full of flavour.' Cook for two to two and a half hours, until the duck is completely tender and can easily be pulled away from the bone. Roughly chop the bacon and livers. While I usually turn my nose up at pre-made food, I will still be perfectly happy to dig into their Gefilte Fish Balls, Mini Party Eggs, Mackerel … 2 whole smoked mackerel (or 4 fillets) 1 tsp freshly grated horseradish (or 2 tsp horseradish sauce) 2 tsp Dijon mustard; freshly ground black pepper; 2 tbsp crème … Smoked Mackerel Pâté. It’s superb with a spiced damson chutney and slices of apple. A very easy terrine that slices into firm, flavour-packed slices, perfect for lunch with a chunk of bread and a dollop of pickle. Spoon the soured cream on top and squeeze over the juice of half a lemon. It’s so quick to make, but jam-packed with incredible flavours. This mouth-watering smoked mackerel pate is so easy to do you can barely call it a recipe... ideal as a fancy starter, a packed lunch or on a picnic.Get the full recipe at:- http://sortedfood.com/mackerelpateIf you're on iOS and haven't done so already... please DOWNLOAD our free social recipe app and have a play: http://bit.ly/1jiQDIyIf you want to get involved and give us your recipe suggestions, head over to our Google+ community: http://plus.google.com/+sortedfoodMake sure you're up to date on all the latest SORTED happenings:http://twitter.com/sortedfoodhttp://facebook.com/sortedfoodhttp://instagram.com/sortedfoodhttp://pinterest.com/sortedfoodhttp://sortedfood.tumblr.com Remove all skin and bones from the mackerel fillets. Break up the fillets into pieces and place in a mixing bowl. Smoked mackerel pâté: made in moments! Serving with cucumber and pickled beetroot makes it … This simple smoked mackerel pâté recipe is quick to make but delivers bags of flavour. 1. Total time: 10 minutes Serves: 4. Transfer the meat to a large bowl, add the port, breadcrumbs and green peppercorns, and mix very thoroughly. Add the soft cheese, most of the chives and lemon juice and mix well. Food And Drink. Taste it to assess the seasoning, then add salt and pepper to the raw pork mixture as necessary. 250g of smoked mackerel fillet; 2 spring onions, finely sliced; 2 sprigs of dill, finely chopped; 4 chives, finely chopped; 1 lemon, juiced and zested; 100g of crème fraîche; To serve Mackerel is my favourite whole smoked fish. I tend to use lime juice for this recipe because I keep a squeezy bottle of it in the fridge. Add rest of the ingredients and blitz until patè is smooth (it's fine if some chunky bits … Salt & pepper. A sorrel recipe – a no cook, blended pâté using smoked mackerel and seasonal fresh farmers market sorrel leaves. Break off a small nugget of the mixture and fry it gently until cooked through. Ingredients. Mackerel is one of the best fish you can eat as it is high in omega 3, which keeps your heart healthy. Recipes; s; Smoked mackerel pâté; Smoked mackerel pâté . Then you get loads of healthy Omega 3 every time you take a bite! Like I said, easy. https://www.bbcgoodfood.com/recipes/collection/smoked-mackerel For the pâté: 1 smoked mackerel fillet. New Potato Salads Mackerel Recipes Lunch Menu. My recipe for gooseberry chutney is given at the bottom of the post: it makes far more than you need for these canapés. Some pâtés and terrines benefit from being pressed, and perhaps the greatest challenge there is finding something flat-based that fits neatly enough inside your chosen vessel. Smoked Mackerel Pâté with … https://www.theguardian.com/.../oct/18/pate-terrine-potted-meat-recipes Whiz for 20 seconds or so A splash of rapeseed or olive oil2 free-range duck legsSea salt and freshly ground black pepper1 good sprig fresh thyme3 bay leaves1 whole head of garlic, cut in half horizontally150ml white wineA good pinch of ground mixed spiceA good pinch of ground mace. A fantastic dinner party starter for when you're short on time. Put the mackerel, yoghurt, butter, salt and pepper into a food processor and blend to a smooth paste. 250g hot-smoked mackerel fillet25g unsalted butter½ clove garlic, peeled and crushedPinch of ground macePinch of cayenne pepper2 tbsp crème fraîcheA squeeze of lemon juiceFreshly ground black pepper1 small, raw beetroot, peeled and cut into matchsticks, to serve (optional). Juices on top incredible flavours black pepper, fairly loose pâté texture, taste and add more salt pepper! 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