Mary Berry’s Smoked Mackerel Pâté is made with smoked mackerel fillets, flat-leaf parsley, spring onions, butter, full-fat cream cheese, and lemon juice. This delicious smoked mackerel pâté recipe creates a tasty appetizer that takes about 1 hour and 15 minutes to prepare and can serve up to 4–6 people.
This Smoked Mackerel Pâté Recipe Is From Quick Cooking Cookbook by Mary Berry
Mary Berry Smoked Mackerel Pâté Ingredients
- 6 sprigs of flat-leaf parsley
- 1 bunch of spring onions, roughly chopped
- 45g (1½oz) butter, softened
- 180g (6oz) full-fat cream cheese
- 225g (8oz) smoked mackerel fillets, skinned
- Juice of 1 small lemon
- Freshly ground black pepper
- Salt (to taste)
How To Make Mary Berry Smoked Mackerel Pâté
- Prepare the Herbs and Onions: Place the parsley and spring onions in a food processor. Whizz until roughly chopped, then use a spatula to transfer to a mixing bowl.
- Cream the Butter: Add the softened butter to the food processor. Whizz for about 1 minute until soft and fluffy, then add the cream cheese and briefly mix until well combined.
- Add Mackerel and Lemon: Add the smoked mackerel fillets, lemon juice, and plenty of freshly ground black pepper to the food processor. Whizz until smooth.
- Mix and Season: Spoon the pâté mixture into the bowl with the parsley and spring onions. Mix well and taste. Adjust seasoning with salt and more pepper if needed.
- Chill and Serve: Spoon the pâté into small jars, ramekins, or a serving dish. Chill in the fridge for at least 1 hour. Before serving, let it sit at room temperature for about 10 minutes. Serve with griddled bread or Melba Toasts.
Recipe Tips:
- Use Fresh Ingredients: Ensure your parsley and spring onions are fresh for the best flavor and texture in your pâté.
- Soften the Butter: Make sure the butter is softened to room temperature before mixing; this helps it blend smoothly with the cream cheese.
- Check Mackerel Quality: Use high-quality smoked mackerel fillets for a richer, more flavorful pâté. Make sure they are fully skinned.
- Season to Taste: After mixing, taste the pâté and adjust the seasoning with salt and freshly ground black pepper as needed.
- Chill Before Serving: Allow the pâté to chill in the fridge for at least 1 hour. This helps the flavors meld together and improves the texture.
What To Serve With Smoked Mackerel Pâté?
This creamy smoked mackerel pâté pairs well with griddled bread, Melba Toasts, crackers, or pita chips. It can also be served alongside fresh vegetable sticks, cucumber slices, olives, or pickles for a tasty appetizer.
How To Store Leftovers Smoked Mackerel Pâté
- Refrigerate: Allow the pâté to cool to room temperature, then store it in an airtight container in the fridge. It will be good for up to 3 days.
- Freeze: Freezing is not ideal for this pâté. If necessary, freeze in an airtight container for up to 1 month. Thaw in the fridge overnight before serving.
Mary Berry Smoked Mackerel Pâté Nutrition Fact
Serving Size: 1 serving (approximately 100g)
- Calories: 270
- Total Fat: 20g
- Saturated Fat: 6g
- Cholesterol: 70mg
- Sodium: 540mg
- Potassium: 250mg
- Total Carbohydrate: 3g
- Dietary Fiber: 0g
- Sugars: 1g
- Protein: 20g
More Mary Berry Recipe:
- Mary Berry Irish Soda Bread
- Mary Berry Wholemeal Scones
- Mary Berry Basil Pesto Dressing
- Mary Berry French Buttered Potatoes
- Mary Berry Pan Fried Falafel
Mary Berry Smoked Mackerel Pâté
Description
Mary Berry’s Smoked Mackerel Pâté is made with smoked mackerel fillets, flat-leaf parsley, spring onions, butter, full-fat cream cheese, and lemon juice. This delicious smoked mackerel pâté recipe creates a tasty appetizer that takes about 1 hour and 15 minutes to prepare and can serve up to 4–6 people.
Ingredients
Instructions
- Prepare the Herbs and Onions: Place the parsley and spring onions in a food processor. Whizz until roughly chopped, then use a spatula to transfer to a mixing bowl.
- Cream the Butter: Add the softened butter to the food processor. Whizz for about 1 minute until soft and fluffy, then add the cream cheese and briefly mix until well combined.
- Add Mackerel and Lemon: Add the smoked mackerel fillets, lemon juice, and plenty of freshly ground black pepper to the food processor. Whizz until smooth.
- Mix and Season: Spoon the pâté mixture into the bowl with the parsley and spring onions. Mix well and taste. Adjust seasoning with salt and more pepper if needed.
- Chill and Serve: Spoon the pâté into small jars, ramekins, or a serving dish. Chill in the fridge for at least 1 hour. Before serving, let it sit at room temperature for about 10 minutes. Serve with griddled bread or Melba Toasts.
Notes
- Use Fresh Ingredients: Ensure your parsley and spring onions are fresh for the best flavor and texture in your pâté.
- Soften the Butter: Make sure the butter is softened to room temperature before mixing; this helps it blend smoothly with the cream cheese.
- Check Mackerel Quality: Use high-quality smoked mackerel fillets for a richer, more flavorful pâté. Make sure they are fully skinned.
- Season to Taste: After mixing, taste the pâté and adjust the seasoning with salt and freshly ground black pepper as needed.
- Chill Before Serving: Allow the pâté to chill in the fridge for at least 1 hour. This helps the flavors meld together and improves the texture.
Mary Berry Smoked Mackerel Pâté