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Smoked mackerel and sweet corn pate Recipe

Ingredients for 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
  • 1

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

  • 2

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

  • 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! »

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

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  • Preparation  10mins
  • Cooking time  0h
  • Rest time  0h

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