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Smoked mackerel and sweet corn pate Recipe

Smoked mackerel and sweet corn pateSmoked mackerel and sweet corn pateSmoked mackerel and sweet corn pateSmoked mackerel and sweet corn pateSmoked mackerel and sweet corn pate

  • Preparation
    10mins
  • Cooking time
    0mn
  • Rest time
    0mn
Rate this recipe
(1 vote) 5/5
Ingredients
Pour people
  • Smoked mackerel fillet : 250 g
  • Salad crisp sweetcorn (140g) : 1 whole
  • Thick crème fraiche : 70 g
  • Unsalted butter : 35 g
  • Lemon(s) : 1 whole
  • Flat leaf parsley : 7 bunch
  • Cayenne pepper : 1 pinch(es)
Method
  • ETAPE 1

    Remove the skin from the mackerel.
    Gently melt the butter.
    Juice the lemon.
    Drain the sweetcorn.
    Pick and roughly chop the parsley.

  • ETAPE 2

    Puree the mackerel with the creme fraiche, melted butter and lemon juice.
    Stir in the chopped parsley, sweetcorn and cayenne pepper.

  • ETAPE 3

    Refrigerate and serve with toasted bread.

Chef's tip

«Vary the flavour of this recipe by using hot smoked trout or salmon instead of the mackerel. A teaspoon of horseradish cream will give this pate a real kick! »

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