This deeply flavoured pâté takes no time at all and can be easily tweaked to reflect your own tastes – maybe with a dash of cayenne pepper or paprika. For added fire you could use our peppered smoked mackerel instead. We also have a version of this made with smoked rainbow trout.
Ingredients
Method
Place one of the smoked mackerel fillets in a food processor with the oil, crème fraîche, horseradish sauce and lemon juice.
Pulse the ingredients until they form a textured pâté.
Taste and adjust the seasoning, adding more lemon juice if required, then pulse the mixture two or three more times.
Flake the remaining smoked mackerel fillet with your fingers and fold it into the pâté along with the dill.
Transfer the pâté to a serving dish, sprinkle the chives over the top and serve with oatcakes or your favourite bread, toasted, buttered and still warm.
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Unlike some of our competitors, when you buy fresh fish from us you can be sure it’s exactly that – always FRESH, never frozen.
Many of the fish we sell are the result of bravery, hard work and years of experience.
The journey begins with the crews of fishing boats, who work long hours in often hazardous conditions to bring back their catch.
When they return to shore the catch is then sold at the market and transported to our premises, where the fish are prepared, vacuum-sealed, packaged and delivered to your door within 24 hours.
It’s a philosophy we’re immensely proud of, one that reflects our commitment to our products and our dedication to serving our customers.
Always FRESH, never frozen.
