Delia Smith’s Smoked Mackerel Pâté is made with smoked mackerel fillets, ricotta, soured cream, lemon juice, and freshly grated nutmeg. This delicious Smoked Mackerel Pâté recipe creates a tasty appetizer that takes about 15 minutes to prepare and can serve up to 8 people.
Delia Smith Smoked Mackerel Pâté Ingredients
- 4 smoked mackerel fillets (about 10 oz/275 g)
- 4 oz (110 g) ricotta
- 5 fl oz (150 ml) soured cream
- Juice of ½ large lemon
- Freshly grated nutmeg
- Salt and freshly milled black pepper
To garnish:
- 1 heaped tablespoon miniature (nonpareilles) capers
- Cayenne pepper
- Watercress
- 1 large lemon, cut into wedges
How To Make Delia Smith Smoked Mackerel Pâté
- Prepare the Mackerel: Skin the mackerel fillets, which should lift away easily.
- Blend the Ingredients: Place the mackerel in a food processor. Add the ricotta, soured cream, lemon juice, salt, black pepper, and freshly grated nutmeg. Blend until smooth, stopping to scrape down the sides of the bowl halfway through.
- Adjust Seasoning: Taste and add more lemon juice or seasoning if needed.
- Chill: Pack the mixture into ramekins or a serving dish, cover with clingfilm, and chill for several hours.
- Serve: Top with capers and a sprinkle of cayenne pepper. Garnish with watercress and lemon wedges. Serve with freshly made wholemeal toast.
Recipe Tips
- Skin the Mackerel Carefully: Ensure you remove all the skin from the mackerel fillets to avoid any fishy taste in your pâté.
- Adjust the Texture: If the pâté is too thick after blending, add a bit more soured cream to reach your desired consistency.
- Taste and Adjust: Always taste the pâté before chilling. Add more lemon juice or seasoning if needed for balanced flavor.
- Chill Well: Allow the pâté to chill for several hours to let the flavors meld together and to achieve the best texture.
- Garnish Just Before Serving: Add the capers, cayenne pepper, and watercress right before serving to keep them fresh and vibrant.
What To Serve With Smoked Mackerel Pâté?
This creamy Smoked Mackerel Pâté pairs well with wholemeal toast, oatcakes, rye crackers, or crusty bread. It can also be served alongside fresh salad, pickled vegetables, cucumber slices, or radishes for a tasty appetizer.
How To Store Leftovers Smoked Mackerel Pâté?
- Refrigerate: Let the leftover Smoked Mackerel Pâté cool to room temperature. Then, cover it tightly and refrigerate for up to 3 days.
- Freeze: This pâté is not recommended for freezing as it may change in texture and flavor. Instead, keep it chilled in the fridge for the best quality.
Delia Smith Smoked Mackerel Pâté Nutrition Facts
Serving Size: 1 serving (approx. 100g)
- Calories: 215
- Total Fat: 15g
- Saturated Fat: 8g
- Cholesterol: 95mg
- Sodium: 300mg
- Potassium: 350mg
- Total Carbohydrate: 5g
- Dietary Fiber: 1g
- Sugars: 3g
- Protein: 17g
Try More Delia Smith Recipes:
- Delia Smith All In One White Sauce
- Delia Curried Parsnip Soup
- Delia Smith Meringue
- Delia Smith Cottage Pie
Delia Smith Smoked Mackerel Pâté
Description
Delia Smith’s Smoked Mackerel Pâté is made with smoked mackerel fillets, ricotta, soured cream, lemon juice, and freshly grated nutmeg. This delicious Smoked Mackerel Pâté recipe creates a tasty appetizer that takes about 15 minutes to prepare and can serve up to 8 people.
Ingredients
To garnish:
Instructions
- Prepare the Mackerel: Skin the mackerel fillets, which should lift away easily.
- Blend the Ingredients: Place the mackerel in a food processor. Add the ricotta, soured cream, lemon juice, salt, black pepper, and freshly grated nutmeg. Blend until smooth, stopping to scrape down the sides of the bowl halfway through.
- Adjust Seasoning: Taste and add more lemon juice or seasoning if needed.
- Chill: Pack the mixture into ramekins or a serving dish, cover with clingfilm, and chill for several hours.
- Serve: Top with capers and a sprinkle of cayenne pepper. Garnish with watercress and lemon wedges. Serve with freshly made wholemeal toast.
Notes
- Skin the Mackerel Carefully: Ensure you remove all the skin from the mackerel fillets to avoid any fishy taste in your pâté.
- Adjust the Texture: If the pâté is too thick after blending, add a bit more soured cream to reach your desired consistency.
- Taste and Adjust: Always taste the pâté before chilling. Add more lemon juice or seasoning if needed for balanced flavor.
- Chill Well: Allow the pâté to chill for several hours to let the flavors meld together and to achieve the best texture.
- Garnish Just Before Serving: Add the capers, cayenne pepper, and watercress right before serving to keep them fresh and vibrant.
Delia Smith Smoked Mackerel Pâté