Smoked Mackerel Pate and Scandi Platter
Smoked Mackerel Pate and Scandi Platter

Hey everyone, it’s Brad, welcome to our recipe page. Today, we’re going to make a distinctive dish, smoked mackerel pate and scandi platter. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Smoked Mackerel Pate and Scandi Platter is one of the most popular of recent trending meals on earth. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions daily. Smoked Mackerel Pate and Scandi Platter is something which I’ve loved my whole life. They are nice and they look fantastic.

To begin with this particular recipe, we have to 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 it.

The ingredients needed to make Smoked Mackerel Pate and Scandi Platter:
  1. Get 2 smoked mackerel fillets
  2. Make ready 30 ml/2 tbsp cream cheese
  3. Get 5 –10ml/1–2 tsp creamed horseradish
  4. Make ready juice and zest of 1 lemon
  5. Prepare black pepper
  6. Prepare cayenne pepper, to garnish
  7. Prepare 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
Steps to make Smoked Mackerel Pate and Scandi Platter:
  1. 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.
  2. 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.
  3. 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.

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