Mary Berry’s Smoked Mackerel Pâté is made with smoked mackerel fillets, full-fat mascarpone cheese, black pepper, lime zest, lime juice, and parsley. This tasty Smoked Mackerel Pâté recipe creates a delicious appetizer that takes about 15 minutes to prepare and can serve up to 4-6 people.
Mary Berry Smoked Mackerel Pate Ingredients
- 300g (11oz) smoked mackerel fillets, skinned
- 1 × 250g (8.8oz) tub full-fat mascarpone cheese
- 1 tsp coarsely ground black pepper
- Finely grated zest and juice of 1 lime
- A few sprigs of parsley
- Salt (optional)
- Griddled toast, to serve
How To Make Mary Berry Smoked Mackerel Pate
- Prepare the Mackerel: Measure the mackerel and mascarpone into a food processor and whizz until fairly smooth.
- Mix the Ingredients: Tip into a bowl, then add the pepper, half the lime zest, and all the juice. Stir to combine and check the seasoning, adding salt if needed.
- Serve: Spoon the mixture into a serving dish or individual bowls, miniature jars, or ramekins. Scatter with the remaining lime zest and top with sprigs of parsley. Serve with griddled toast.
Recipe Tips
- Remove Skin Thoroughly: Ensure the skin is completely removed from the mackerel fillets before mixing with the mascarpone to avoid any chewy bits in the pâté.
- Check for Bones: Double-check that no bones remain in the mackerel fillets, as they can be unpleasant in the final dish.
- Adjust Seasoning: Taste the pâté before serving and adjust the salt and pepper as needed to enhance the flavors.
- Chill Before Serving: For the best texture and flavor, refrigerate the pâté for at least 30 minutes before serving.
What To Serve With Smoked Mackerel Pate?
This creamy Smoked Mackerel Pâté pairs well with griddled toast, crispy crackers, fresh vegetable sticks, or rye bread. It can also be served alongside a simple salad, pickled cucumbers, olives, or thinly sliced radishes for a tasty appetizer.
How To Store Leftovers Smoked Mackerel Pate?
- Refrigerate: Let the leftover Smoked Mackerel Pâté cool to room temperature before transferring it to an airtight container. Store it in the refrigerator for up to 3 days.
- Freeze: Freezing is not recommended for Smoked Mackerel Pâté as it may affect the texture and quality. To keep it fresh, refrigerate and consume within 3 days.
Mary Berry Smoked Mackerel Pate Nutrition Facts
Serving Size: 1 serving (of 4-6)
- Calories: 240
- Total Fat: 17g
- Saturated Fat: 7g
- Cholesterol: 85mg
- Sodium: 300mg
- Potassium: 150mg
- Total Carbohydrate: 3g
- Dietary Fiber: 1g
- Sugars: 3g
- Protein: 14g
Try More Mary Berry Recipes:
- Mary Berry Cheese Scones
- Mary Berry Date Slices
- Mary Berry Vegetarian Cottage Pie
- Mary Berry Slow Cooker Pulled Pork
Mary Berry Smoked Mackerel Pate
Description
Mary Berry’s Smoked Mackerel Pâté is made with smoked mackerel fillets, full-fat mascarpone cheese, black pepper, lime zest, lime juice, and parsley. This tasty Smoked Mackerel Pâté recipe creates a delicious appetizer that takes about 15 minutes to prepare and can serve up to 4-6 people.
Ingredients
Instructions
- Prepare the Mackerel: Measure the mackerel and mascarpone into a food processor and whizz until fairly smooth.
- Mix the Ingredients: Tip into a bowl, then add the pepper, half the lime zest, and all the juice. Stir to combine and check the seasoning, adding salt if needed.
- Serve: Spoon the mixture into a serving dish or individual bowls, miniature jars, or ramekins. Scatter with the remaining lime zest and top with sprigs of parsley. Serve with griddled toast.
Notes
- Remove Skin Thoroughly: Ensure the skin is completely removed from the mackerel fillets before mixing with the mascarpone to avoid any chewy bits in the pâté.
- Check for Bones: Double-check that no bones remain in the mackerel fillets, as they can be unpleasant in the final dish.
- Adjust Seasoning: Taste the pâté before serving and adjust the salt and pepper as needed to enhance the flavors.
- Chill Before Serving: For the best texture and flavor, refrigerate the pâté for at least 30 minutes before serving.