Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, smoked mackerel pate and scandi platter. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
Smoked Mackerel Pate and Scandi Platter is one of the most well liked of recent trending foods in the world. It’s easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. Smoked Mackerel Pate and Scandi Platter is something that I’ve loved my entire life. They’re fine and they look fantastic.
A jar of this fresh-tasting fish pâté is great to serve as a starter or to pack for a picnic. Smoked Mackerel Pate makes a fantastic light lunch or an easy starter for a dinner party meal (although honestly, I can't remember the last time I Smoked Mackerel Pate is such a simple dish to make. Just combine your Smoked Mackerel, flaked into pieces, with soft cheese, lemon, sea salt and.
To get started with this recipe, we must first prepare a few ingredients. You can have smoked mackerel pate and scandi platter using 7 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Smoked Mackerel Pate and Scandi Platter:
- Get 2 smoked mackerel fillets
- Prepare 30 ml/2 tbsp cream cheese
- Prepare 5 –10ml/1–2 tsp creamed horseradish
- Get juice and zest of 1 lemon
- Take black pepper
- Make ready cayenne pepper, to garnish
- Make ready serving suggestions: serve with smoked salmon, gravadlax, soused herring, potted shrimp or dressed crab, Scandinavian crisp breads or little rounds of toasted French bread, and potato salad if you wish
When I finally asked my brother how he made it, I was shocked. Blend the pâté ingredients together and pack into a suitable dish. Serve immediately or refrigerate until serving. Cook's notes: Smear the pâté onto celery sticks, halved baby cucumbers or wedges of sweet red and yellow pepper, to serve as.
Steps to make Smoked Mackerel Pate and Scandi Platter:
- Peel the skins from the mackerel fillets and discard, then flake the flesh into a mixing bowl, discarding bones as you do so. Add the cream cheese and horseradish, half the lemon juice, all of the zest and a good grinding of black pepper.
- Using a fork, mash the fish into the cream cheese until well combined, and you have achieved the texture you prefer, keep going for a really smooth pâté.
- Taste, and add more lemon juice, pepper or horseradish if needed. Cover and refrigerate for 1–2 hours. Lay out the smoked salmon and other seafood on a large plate, add bowls of pate and serve with crispbread or bread.
You can serve the pate in small ramekins or in one large dish. Serve on crackers or granary bread for a healthy lunch. A good mackerel pate starts with high quality Shetland mackerel, and my personal favourite is the hot smoked peppered mackerel fillets from McNabs Kippers in Lerwick. Smoked mackerel pate is one of those foods that tastes delicious, is very easy to make, is good for any occasion and is very economical to put together. If not then how about this - make your smoked mackerel pate and transfer it into a Kilner Jar, top with finely chopped herbs like chives or dill, and.
So that’s going to wrap this up for this special food smoked mackerel pate and scandi platter recipe. Thank you very much for reading. I’m sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
