Smoked Mackerel Pâté
Posted on February 28th, 2013
This is an embarrassingly easy recipe that literally takes five minutes. It’s not dissimilar to smoked snoek pâté, a popular South African specialty. Try it with a Sauvignon Blanc to cut through the oiliness of the fish.
- 4 to 5 smoked mackerel fillets
- 300g Philadelphia soft cheese (use Philly light if you’re watching the calories)
- juice of 1 lemon
- 1 teaspoon horseradish sauce
- Black pepper
Remove the skin from the fillets (if they come with skins). Pop everything in the blender and blast. Scoop it into a nice presentation terrine dish (or individual ramekins) and pop in the fridge for a few hours to set before serving. Serve with decent brown bread or some fancy crackers with a wedge of lemon on the side.
I tried this with Fleur du Cap Savvy B and it was a great match. This wine has been described like this: “smells like an early spring day after several hours in the yard – fresh cut grass, hedge trimming (seriously!), lavender, roses, and gooseberries. On the palate, juicy and delicious.”