Smoked Mackerel Pate.
This light creamy pate is quite retro, back in the 1970’s this was a go to starter featured on nearly every bistro menu! It is incredibly quick & easy to make, it stores well in a sealed container in the fridge, and if you don’t want it as a starter, it makes an easy lunch served on hot buttered toast. Back in the late 70’s my friends and I would eat this while watching Brideshead Revisited!
You can make this as smooth or chunky as you like, I prefer mine a little chunky.
Although originally made with dairy produce its easy to swap them out for plant products to make dairy free.
Ingredients
1 packet of smoked mackerel I prefer to use the peppered fillets, but you can choose.
1 small red onion
2 cloves of garlic
¼ cup fresh dill
Black pepper to taste
The juice of half a lemon
200 grams, either natural Greek yogurt, Crème fresh or plant natural Yogurt (not coconut) all work well.
Method
Remove the skin from the back of the fish fillets. Put in a food processor, with the garlic, onion, half the dill, lemon juice and Yogurt.
Pulse the mixture till it is the consistency that you and your family prefer, taste and season with black pepper.
Transfer to a fridge container, and chill for at least 30 minutes. Serve with toast, or crackers, sprinkle the remaining dill on top before you serve.