Smoked mackerel pate
4 servings
20 minutes
Smoked mackerel pâté is a refined dish of Mediterranean cuisine, combining the rich smoky aroma of fish with the creaminess of cheese and the spiciness of horseradish. Historically, such pastes were popular among sailors and fishermen as smoking allowed for longer preservation of the product. A light lemon note adds freshness to the pâté, while chives complement the flavor with a subtle green hint. It is perfect as a spread on crispy baguette or as a dip for fresh vegetables. The dish can be prepared in just a few minutes but leaves an impression of a complex gastronomic experience. An excellent choice for festive appetizers or a leisurely dinner with a glass of white wine.
1
Remove the skin from the fish, then separate the fillet, carefully cleaning it of bones and remnants of internal organs.
- Hot-smoked mackerel: 1 piece
2
Place the fillet in the blender bowl, add cheese (range - 170-200 grams, depending on the size of the mackerel and taste preferences) and creamy horseradish (again - you can add 2 tablespoons or even more). Squeeze lemon juice and add pepper. Blend.
- Cream cheese: 200 g
- Creamed horseradish: 1.5 tablespoon
- Lemon: 0.5 piece
- Ground black pepper: to taste
3
Chop the onion, add it to the pâté and mix with a spoon — there's no need to grind it.
- Chives: to taste
4
It can be eaten right after cooking.
