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

Hello everybody, it’s John, welcome to our recipe page. Today, we’re going to prepare a special dish, smoked mackerel pate and scandi platter. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Smoked Mackerel Pate and Scandi Platter is one of the most favored of current trending meals in the world. It’s enjoyed by millions daily. It is simple, it’s fast, it tastes yummy. Smoked Mackerel Pate and Scandi Platter is something which I’ve loved my whole life. They are nice and they look fantastic.

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. Smoked mackerel pate, a great dinner party starter that also works as part of a sharing platter for an evening get together with family or friends. Smoked mackerel pate is a super simple dish to make.

To begin with this particular recipe, we must prepare a few components. You can cook smoked mackerel pate and scandi platter using 7 ingredients and 3 steps. Here is how you cook it.

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

Peel the skin off the smoked mackerel and discard. Put the fish in a food processor, breaking it up slightly as you go. Add the fish to the blender. Add the horseradish, mustard, black pepper, crème fraîche and lemon juice and.

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.

Add the fish to the blender. Add the horseradish, mustard, black pepper, crème fraîche and lemon juice and. Learn how to cook great Smoked mackerel dip. Crecipe.com deliver fine selection of quality Smoked mackerel dip recipes equipped with ratings, reviews and mixing tips. Get one of our Smoked mackerel dip recipe and prepare delicious and healthy treat for your family or friends.

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