Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, smoked mackerel pate and scandi platter. One of my favorites food recipes. This time, I will make it a 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 in the world. It’s easy, it’s quick, it tastes delicious. It’s appreciated by millions daily. Smoked Mackerel Pate and Scandi Platter is something that I’ve loved my whole life. They are nice and they look wonderful.
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. Mix the crème fraîche, dill and horseradish sauce in a bowl. Stir in the apple, tomatoes and celery, then spoon on top of the bread.
To begin with this recipe, we have to first prepare a few components. You can cook 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:
- Prepare 2 smoked mackerel fillets
- Prepare 30 ml/2 tbsp cream cheese
- Prepare 5 –10ml/1–2 tsp creamed horseradish
- Make ready juice and zest of 1 lemon
- Get black pepper
- Make ready cayenne pepper, to garnish
- Take 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
It's more assemble and blitz together in a food processor rather than an actual cook. In a food processor whizz the mackerel fillets, the lemon juice and zest, capers, cream cheese, parsley or dill and creamed horseradish. Taste and season, then scrape into a serving bowl. Sprinkle with extra chopped herbs, lemon zest and black pepper.
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.
Taste and season, then scrape into a serving bowl. Sprinkle with extra chopped herbs, lemon zest and black pepper. Peel the skin off the smoked mackerel and discard. Put the fish in a food processor, breaking it up slightly as you go. Learn how to cook great Smoked mackerel dip.
So that’s going to wrap it up for this exceptional food smoked mackerel pate and scandi platter recipe. Thanks so much for reading. I’m confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
