Smoked Mackerel Paté

Smoked Mackerel Paté

(Il Corriere della Sera, 26/02/17) – There’s something very passé about smoked fish paté. It reminds me of childhood – of some family lunches we had sometimes at our favourite seafood restaurant, tucked somewhere on the flat Venetian coast. Right as we took our seats, with our menus we were brought a bowl of smoked fish paté and little toasts to munch on while we perused the offer. Salty, smoky, fishy, pungent – I loved it to bits then, and I love it just as much now. The version I make most often now has smoked mackerel in it, and a dash of horseradish and mustard for extra pungency. Here it is.

Prepping time: 10 minutes

Ingredients for 4 people:

4 smoked mackerel fillets
1 teaspoon freshly grated horseradish
1 teaspoon mustard
60 ml single cream
Strained juice of ½ lemon
Salt and pepper, to taste
Chives, finely chopped, for garnishing
Toasted bread slices, for serving

1. Remove the skin from the fish and add the flaked flesh to a blender.
2. Add the horseradish, mustard, cream and lemon juice. Blend until creamy and smooth. Taste and season with salt and pepper.
3. Serve the paté in a small bowl, topped with chives and accompanied by toasted bread slices.


Il Corriere della Sera, Paté di sgombro affumicato al rafano fresco e senape

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