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Smoked Mackerel and Caper Pate
Sophie Wright • 5 January 2014
Smoked Mackerel and Caper Pate

THIS PÂTÉ MAKES A PERFECT LITTLE STARTER FOR A DINNER PARTY ONE A BUDGET. YOU CAN MAKE IT A COUPLE OF DAYS AHEAD IF YOU WISH. IF YOU HAVE ANY LEFTOVER (UNLIKELY IN MY HOUSE!), IT ALSO WORKS REALLY WELL IN SANDWICHES OR SPREAD ONTO TOASTED CROSTINI FOR A SIMPLE BUT VERY TASTY CANAPÉ OR TASTY SNACK. NO WAISTS HERE!


Total 10 minutes plus setting time

Preparation 10 minutes

Makes 6 small ramekins of pâté


INGREDIENTS

4 smoked mackerel fillets, skin off

zest and juice of 1 lemon

100g cream cheese

1 tablespoon capers in vinegar

20g chopped dill

1 tablespoon horseradish sauce

salt and freshly ground black pepper


To serve

12 slices Melba toast

100g mini gherkins, cornichons or caper berries


Place all your ingredients in a food-processor and whiz until all combined but not totally puréed. It’s nice to have a little texture in the pâté.


Spoon into ramekins or little Kilner jars and leave to chill in the fridge for 20 minutes minimum. Serve with melba toast or toasted rye and a few pickled cornichons.


TIP Serving this pâté in little Kilner jars, if you have them, make this cheap and easy dish look very impressive. The dish is also great with made smoked salmon or trout if you have some that needs using up.

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