Hello everybody, it is me, Dave, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, smoked mackerel pate and scandi platter. One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.
Great recipe for Smoked Mackerel Pate and Scandi Platter. Easy summer entertaining, this makes a great appetizer or a relaxed supper for two. Once you've made this pate you'll never buy those measly little supermarket tubs ever again.
Smoked Mackerel Pate and Scandi Platter is one of the most well liked of current trending foods in the world. It is simple, it is quick, it tastes yummy. It is enjoyed by millions daily. Smoked Mackerel Pate and Scandi Platter is something that I have loved my entire life. They are nice and they look fantastic.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have smoked mackerel pate and scandi platter using 7 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Smoked Mackerel Pate and Scandi Platter:
- Take 2 smoked mackerel fillets
- Prepare 30 ml/2 tbsp cream cheese
- Get 5 –10ml/1–2 tsp creamed horseradish
- Get juice and zest of 1 lemon
- Prepare black pepper
- Get 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
Smoked mackerel pate with griddled toast and cress salad. Mash again until you have a chunky pâté. Put it in a bowl, ready to serve. Arrange the other ingredients on a large serving platter, with the mackerel pâté alongside, and tuck in.
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.
Add more horseradish if you like. Serve with the toasted rye bread and top with the pickled beetroot and dressed cucumber. Smoked Mackerel Pate makes a fantastic light lunch or an easy starter for a dinner party meal (although honestly, I can't remember the last time I made a starter, this used to be a fave in the days when I was good at entertaining - pre children!). Also, surprisingly my children love this pate too. It's worth giving it a try even if you think they may turn their noses up as it's full of.
So that is going to wrap it up with this special food smoked mackerel pate and scandi platter recipe. Thank you very much for reading. I am confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
