Cold smoked mackerel pate
4 servings
20 minutes
Recipe from Lara Katsova's book "Home Kitchen"
Calories476.1kcal
Proteins23.6grams
Fats39.5grams
Carbohydrates6.9grams
Sour cream 35%
200
g
Creamed horseradish
1.5
tbsp
Parsley
to taste
Lemon
0.5
pc
Chives
to taste
Ground black pepper
to taste
1
Remove the skin from the fish, then separate the fillet, carefully cleaning it of bones and remnants of internal organs.
- Cold-smoked mackerel: 1 piece
2
Place the fillet in the blender bowl, add sour cream (170–200 grams, depending on the size of the mackerel and taste preferences) and creamy horseradish (you can add 2 tablespoons or even more). Squeeze lemon juice and add pepper. Blend.
- Sour cream 35%: 200 g
- Creamed horseradish: 1.5 tablespoon
- Lemon: 0.5 piece
- Ground black pepper: to taste
3
Chop parsley and onion, add to the pâté and mix — with a spoon, no need to grind.
- Parsley: to taste
- Chives: to taste
