This Wild Irish Smoked Mackerel Pate is a delightful and simple appetizer that's perfect for entertaining guests or as an indulgent snack. By blending rich, smoky mackerel with zesty lemon and creamy crème fraîche, this pate packs a burst of flavor into every bite. Enjoy it spread over crackers with vibrant garnishes for an authentic taste of Ireland.
Ingredients
🐟 2 fillets Burren Smokehouse smoked Irish wild mackerel
🥛 2 tablespoons crème fraîche
🌿 1/2 tablespoon English mustard
🍋 Juice of half a lemon
🌶️ 1/4 teaspoon Sheridans black pepper
🧴 100g softened butter
🥨 Sheridans Irish Brown-bread Crackers
🥒 Ballymaloe Irish beetroot
🍅 Heirloom-like cherry tomatoes (red, orange)
🌿 Fresh dill sprigs
Instructions
1- Preparation of Ingredients:
- Carefully remove the skin from the smoked mackerel fillets to ensure a smooth pate texture.
- Measure the other ingredients for ease of use.
2- Blending:
- Place the skinned mackerel fillets into a Kenwood Multi-Pro food processor.
- Add 2 tablespoons of crème fraîche, 1/2 tablespoon of English mustard, and about 100g of softened butter.
- Season with about 1/4 teaspoon of Sheridans black pepper.
- Squeeze in the juice of half a lemon.
3- Processing:
- Blend all ingredients in the food processor for about two minutes until a smooth paste is achieved.
- Taste the pate and adjust seasoning if necessary by adding more lemon juice.
4- Chilling:
- Transfer the pate into a serving bowl and chill in the fridge for approximately one hour to allow it to firm up and flavors to meld.
5- Serving:
- Spread the pate generously on Sheridans Irish Brown-bread Crackers.
- Garnish with cubes of Ballymaloe Irish beetroot, halved cherry tomatoes, and small sprigs of fresh dill.
Prep Time: 5-10 minutes
Chill Time: 1 hour
Total Time: Approximately 1 hour 10 minutes
Equipment: Kenwood Multi-Pro food processor, Burren Smokehouse branded cutting board, Sheridans salt and pepper grinders, Various ceramic bowls for ingredients, Stainless steel spoon, Knife for cutting lemon
Servings: Approximately 4-6 people
Cooking Tips
- Ensure mackerel skin is fully removed for the best texture.
- Taste and adjust the lemon for balance, noting that the smoked mackerel carries significant saltiness.
- Use quality Irish ingredients for an authentic taste.
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