Smoked Mackerel Pâté with crème fraîche, a delicious starter for every occasion. 300g rindless, boneless pork belly 250g smoked streaky bacon 200g free-range chicken livers (or very fresh pig's liver)2 tbsp chopped sage2 large banana shallots, peeled and chopped1 clove garlic, peeled and finely chopped50ml port50g slightly stale white breadcrumbs1-2 tbsp brined green peppercorns, drainedLard or oil, for greasing4-5 bay leaves (optional). • Go to rivercottage.net for the latest news from River Cottage HQ. I have very fond memories of days spent with my grandpa, mastering the art of making chutney and smoked mackerel pâté. Heat until the butter is just simmering, then pour over the fish. Oct 12, 2014 - A jar of this fresh-tasting fish pâté is great to serve as a starter or to pack for a picnic. Put the flavoured meat into a food processor and blitz to a coarse paste – you might find it easiest to do this in two batches; if you leave one batch quite coarse and the other finer, you'll get a good, firm and interesting texture in the finished terrine. But it is delicious any time of the year. Photograph: Colin Campbell for the Guardian. There is nothing simpler or tastier to make than this easy smoked mackerel pate. Method. 19 recipes Filter. Serve on oatcakes or brown toast, with a good chutney or onion marmalade. When I was a kid, my favourite lunches were those made up of things from the deli section in the Marks & Spencer Food Hall. Combine all the meat with the sage, shallots and garlic, cover and leave overnight in the fridge. Smoked Mackerel Salad. But the pâtés I most enjoy eating are much simpler: coarse and chunky, earthy and gutsy. Hugh Fearnley-Whittingstall's potted duck: 'Rich and savoury.' https://www.greatbritishchefs.com/collections/mackerel-pate-recipes https://www.theguardian.com/.../oct/18/pate-terrine-potted-meat-recipes (If you're going to make pâtés regularly, then two identical moulds is a good investment.). This is my family’s smoked mackerel pâté recipe. A very easy terrine that slices into firm, flavour-packed slices, perfect for lunch with a chunk of bread and a dollop of pickle. For the pâté: 1 smoked mackerel fillet. Don't go mad with the weights, or you'll squeeze out all the lovely meat juices. Jul 22, 2013 - A jar of this fresh-tasting fish pâté is great to serve as a starter or to pack for a picnic. Smoked mackerel pâté: made in moments! Yet another new ingredient from the farmers market to play with this week. And here's the thing: with well-sourced ingredients, the pâté you make yourself (even the first one) may well be better than anything you've ever paid for. Cheese (1) Dairy (5) Fish (19) Fruit (1) Nut and seed (1) Seafood (10) Dish type. 1 pack essential Waitrose Peppered Smoked Mackerel Fillets 200g 0% fat Greek yogurt 2 tsp creamed horseradish sauce ½ x 25g pack chives chopped 1 tbsp capers, roughly chopped . Scatter over the red onion, chopped capers and dill. Break up the fillets into pieces and place in a mixing bowl. While I usually turn my nose up at pre-made food, I will still be perfectly happy to dig into their Gefilte Fish Balls, Mini Party Eggs, Mackerel … They're easy to make, too, and even easier to eat: just add toast and maybe a blob of fruity chutney. Some pâtés and terrines benefit from being pressed, and perhaps the greatest challenge there is finding something flat-based that fits neatly enough inside your chosen vessel. It’s superb with a spiced damson chutney and slices of apple. Recipes. This smoked mackerel pâté is really easy to make but packs in a lot of flavour. 250g of smoked mackerel fillet; 2 spring onions, finely sliced; 2 sprigs of dill, finely chopped; 4 chives, finely chopped; 1 lemon, juiced and zested; 100g of crème fraîche; To serve Best served with a nice slice of bread, toast or bruschetta. Not necessarily instant. Put the butter in a small pan with the garlic, mace and cayenne. Put the mackerel fillets on a large plate and peel away the skin. and discard. This recipe has been in my family for over 30 years and was one of the first things I ever learnt to cook. Spoon the soured cream on top and squeeze over the juice of half a lemon. Cover tightly with foil and place in a roasting tin. On the other side of the plate, mash the softened butter with the anchovies, if using. It's true they can be a bit time-consuming and technical. Slice thickly and serve with your favourite crusty bread, cornichons, a good chutney and perhaps a simple salad, such as lightly dressed chicory and fennel. Serve with 2 slices of sourdough … The pâté can be made up in moments and it has a great depth of flavour. It’s a family tradition to serve this pâté as an appetiser at Christmas. Snack (1) Starters (18) Total time. You now need to press the terrine as it cools, to give it a nice, firm texture. Pâté just means paste in French. Ingredients. Pack the mixture into a bowl or four ramekins and pour a little more of the cooking juices on top. Remove the legs from the dish, then strain the cooking liquid into a jug and set aside. Smoked Mackerel Pâté with … This simple smoked mackerel pâté recipe is quick to make but delivers bags of flavour. It makes a fabulous starter to share with friends or makes a very satisfying lunch. Pâtés, terrines and potted meats: ever given them a go? Explore. Rich and savoury, this is similar to classic duck rillettes, but much less fatty. Then you get loads of healthy Omega 3 every time you take a bite! When it's cool enough to handle, pull away the duck skin, then shred the flesh off the bones. But it's the "not much more" that makes all the difference: the seasoning, the herbs (ideally fresh), the pinch of spice, the dash of booze; and the couple of days left to "ripen" in the fridge – important for those seasonings to marry and mingle and find their harmony. Smoked mackerel, beet and potato salad with soured cream dressing . There are variations on the pâté theme, but they are largely semantic; terrine makes a pâté sound posher, and it may be more constructed or layered, but that doesn't necessarily mean it's trickier to put together. My recipe for gooseberry chutney is given at the bottom of the post: it makes far more than you need for these canapés. Explore. Max Rocha’s recipe for smoked mackerel pâté, with brown bread crackers and pickled cucumbers Serves 3. 200g crème fraîche. If you've used a loaf tin, place another loaf tin on top and fill that with weights such as cans of food, or even large pebbles. Mackerel is one of the best fish you can eat as it is high in omega 3, which keeps your heart healthy. Cut the pork belly into 2-3cm cubes. Put the mackerel, yoghurt, butter, salt and pepper into a food processor and blend to a smooth paste. A fantastic dinner party starter for when you're short on time. Add the herbs and garlic, and pour over the wine and enough water just to immerse the meat. Share the love. Oct 12, 2014 - A jar of this fresh-tasting fish pâté is great to serve as a starter or to pack for a picnic. Add the hot horseradish. Juice of half a lemon. If you want to whip up a classic parfait de foies de volaille, say, you'd have to devote yourself to a bit of butter-clarifying, brandy-flambeeing and chicken-liver-sieving. 1. Half a teaspoon of fine sea salt. Flake the mackerel into a large bowl, taking care to remove any skin and bones. Sprinkle with extra chopped herbs, lemon zest and black pepper. As long as you can peel a shallot, squeeze a lemon and switch on a food processor, you're pretty much laughing. Put this in a bowl, add plenty of salt and pepper, the pinches of spice and enough of the reserved cooking liquid just to bind the mix together – use as much of the fat off the top of the juices as you can, because it's this that helps bind the mix together. The more you stir, the smoother the texture (you could, of course, blitz it in a food processor to make it even finer, but I prefer it quite coarse). Find simple smoked mackerel pâté recipes and create an elegant starter, healthy lunch or snack for a picnic. Smoked mackerel pâté with cucumber and pickled beetroot. • This article was edited on 21 October 2013, to correct the erroneous instruction "not to remove any skin and bones" from the smoked mackerel pâté. Food And Drink. When you have a coarse, fairly loose pâté texture, taste and add more salt, pepper or spices as needed. Serve on buttered wholemeal toast, ryebread or oatcakes, with the beetroot matchsticks alongside. Half a teaspoon of baking powder. Shellfish Recipes Seafood Recipes Vegetarian Recipes Healthy Recipes Cooking Recipes. No need for expensive ingredients, this is so much better than any ready-made pâté that comes in a tiny jar and costs quite a bit. It amounts to not much more than meat or fish, minced, cooked and pressed. Seafood. Try mackerel for breakfast in baked eggs or in fishcakes for dinner. A splash of rapeseed or olive oil2 free-range duck legsSea salt and freshly ground black pepper1 good sprig fresh thyme3 bay leaves1 whole head of garlic, cut in half horizontally150ml white wineA good pinch of ground mixed spiceA good pinch of ground mace. Pack the meat mixture into the tin, pressing it down firmly. Put the fish in a food processor, breaking it up slightly as you go. This time sorrel – a lemony, tart green leafy which can be cooked and eaten much like spinach, but with a very different taste. Ingredients 2 plain fillets smoked mackerel 1 (250g) container Philadelphia cream cheese or 1 soft cream cheese 2 tablespoons double cream 2 tablespoons lemon juice (or sour cream to substitute for both the double cream and lemon juice) salt cayenne pepper nutmeg 2 teaspoons horseradish sauce 1 tablespoon finely grated onions Directions Remove skins from mackerel fillets. The Wonderful Atlantic Mackerel Taste it to assess the seasoning, then add salt and pepper to the raw pork mixture as necessary. Add the cream cheese, the zest and most of the juice of 1 lemon and a few leaves of parsley. Recipe: 5 Minute Skinny Smoked Mackerel Pâté. "Potted" goes in the other direction, implying a cruder concoction of shredded or chopped meat (or fish) packed into a pot and bound with a little fat. 250g hot-smoked mackerel fillet25g unsalted butter½ clove garlic, peeled and crushedPinch of ground macePinch of cayenne pepper2 tbsp crème fraîcheA squeeze of lemon juiceFreshly ground black pepper1 small, raw beetroot, peeled and cut into matchsticks, to serve (optional). In fact, you don't even need a food processor, as two of this week's recipes demonstrate. Smoked Mackerel Pâté. Mackerel is my favourite whole smoked fish. Skin the mackerel and place in a blender with the other ingredients and blitz for 1 minute. In a food processor, add mackerel fillets breaking them up slightly. This recipe is adapted from a recipe passed down through my husband’s mother’s side of the family. Some pâtés take time, but that's generally marinating, baking and chilling time, not roll up your sleeves and cancel all appointments time. Smoked mackerel pâté recipe. Jul 22, 2013 - A jar of this fresh-tasting fish pâté is great to serve as a starter or to pack for a picnic. So here's a simple but luxurious smoky fish pâté, a delightfully peasanty potted duck and a pork terrine so easy and good that I'm betting you'll make it a staple. Mackerel recipes. Cover the dish with a lid or with foil. For some reason, they lie just outside the repertoire of a lot of keen home cooks; we think of them as restaurant fare, deli stuff, a bit too cheffy, or as the preserve of a past generation of farmers' wives or posh, country house cooks. 2 whole smoked mackerel (or 4 fillets) 1 tsp freshly grated horseradish (or 2 tsp horseradish sauce) 2 tsp Dijon mustard; freshly ground black pepper; 2 tbsp crème … https://www.theguardian.com/.../may/24/how-perfect-smoked-mackerel-pate Add the soft cheese, most of the chives and lemon juice and mix well. Pour in boiling water to come halfway up the sides of the loaf tin, and bake for an hour and a half to two hours, until the terrine has come away from the sides of the tin and a metal skewer pressed into its centre for a few moments comes out piping hot. A delicious and very straightforward pâté that makes a good starter or summer lunch served with brown toast and wedges of lemon. Esther Brunning 0 Comments. Serves four as a starter. As well as being lighter and less creamy/cheesy than many mackerel pâtés, this is dead easy and full of flavour. Transfer the meat to a large bowl, add the port, breadcrumbs and green peppercorns, and mix very thoroughly. Leave the weighted terrine until completely cool, then remove the weights and refrigerate for 24 hours or so, for the flavours to develop. Potted things are popping up in pop-ups everywhere. Chill for at least an … Makes 10-12 slices. Lay a few bay leaves, if using, along the base (ie, on what will be the top of the terrine). Mackerel is one of our favourite types of oily fish and it tastes great griddled, baked, smoked or in a pâté. For some reason, they lie just outside the repertoire of a lot of keen home cooks; we think of them as restaurant fare, deli stuff, a bit too cheffy, or as the preserve of a past generation of farmers' wives or posh, country house cooks. Salt & pepper. Heat the oil in a frying pan over medium-high heat. Season the duck legs well, brown them all over in the hot pan, then transfer to a small roasting dish into which they will fit relatively snugly. Refrigerate for at least a day, to allow the flavour to improve and the mix to set firm. Serving with cucumber and pickled beetroot makes it … It’s so quick to make, but jam-packed with incredible flavours. Like I said, easy. Heat the oven to 170C/335F/gas mark 3. As long as you can peel a shallot, squeeze a lemon and switch on a food processor, you're well set to make your own pâté, Hugh Fearnley-Whittingstall's smoked mackerel pâté: 'It's dead easy and full of flavour.' Remove all skin and bones from the mackerel fillets. To turn it out, run a small knife around the edges to release the terrine, then invert on to a board or plate (there will be savoury, jellied juices clinging to the terrine, which you can devour, or not, as you like). 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