Mackerel Pate Recipe
I am not going to post a photograph of my efforts, since all pate has a touch of “mud sludge” about it and I simply do not have the photographic skills to tart it up and make it appear otherwise. This is a quick supper, great if we have been out to lunch and just want something tasty and snacky later with hot buttered toast, or it can make a light lunch with some crusty bread. This dish takes about 3 minutes from start to finish, which is my kind of cooking.
Ingredients to Serve 3-4:
- 1 x large tin of mackerel fillets, I am liking John West’s steamed Natural Mackerel Fillets with no added brine. There is only a tiny bit of water to drain off. I am assuming of course that you are not steaming or grilling your own fresh, line-caught mackerel…
- 1 x small tin or jar of Anchovy Fillets in Olive Oil, you can use garlic or otherwise-infused ones too. I drain off the oil.
- Rounded dessertspoon of Mayonnaise
- Squeeze of Lemon Juice
- Two dessertspoons, about 25ml of Fresh Cream if you have it, or substitute a drizzle of Olive Oil, or use the oil from the anchovy fillets, though I find this a bit over-powering to be honest.
- You can also add in a few torn fresh basil leaves and half a teaspoon of mustard to perk things up too, but not strictly necessary.
- Ground Black Pepper to season, no salt required as the anchovies take care of that.
Break up the mackerel fillets into chunks, removing any skin. Place all ingredients in a blender and whizz on a pulse setting until the desired consistency is achieved. It is too easy to over-whizz this and end up with fishpaste instead of a pate–I prefer it with some remaining texture but it is up to individual tastes. You can also blend with a fork to save the washing up.