Hey everyone, it is me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, smoked mackerel pate and scandi platter. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.
Smoked Mackerel Pate and Scandi Platter is one of the most well liked of current trending meals in the world. It is enjoyed by millions daily. It is easy, it’s quick, it tastes delicious. They are nice and they look fantastic. Smoked Mackerel Pate and Scandi Platter is something that I have loved my whole life.
A jar of this fresh-tasting fish pâté is great to serve as a starter or to pack for a picnic. Smoked mackerel pâté choux with green pineapple chutney. Chop the dill and sprinkle over the mackerel.
To get started with this particular recipe, we must prepare a few components. You can cook smoked mackerel pate and scandi platter using 7 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Smoked Mackerel Pate and Scandi Platter:
- Make ready 2 smoked mackerel fillets
- Prepare 30 ml/2 tbsp cream cheese
- Take 5 –10ml/1–2 tsp creamed horseradish
- Take juice and zest of 1 lemon
- Get black pepper
- Get cayenne pepper, to garnish
- Take serving suggestions: serve with smoked salmon, gravadlax, soused herring, potted shrimp or dressed crab, Scandinavian crisp breads or little rounds of toasted French bread, and potato salad if you wish
Put the mackerel, horseradish, crème fraîche and lemon juice into a food processor and whizz until you have a smooth consistency. Best ever platter recipes for an impressive dinner party spread. Blend the pâté ingredients together and pack into a suitable dish. Serve immediately or refrigerate until serving.
Instructions to make Smoked Mackerel Pate and Scandi Platter:
- Peel the skins from the mackerel fillets and discard, then flake the flesh into a mixing bowl, discarding bones as you do so. Add the cream cheese and horseradish, half the lemon juice, all of the zest and a good grinding of black pepper.
- Using a fork, mash the fish into the cream cheese until well combined, and you have achieved the texture you prefer, keep going for a really smooth pâté.
- Taste, and add more lemon juice, pepper or horseradish if needed. Cover and refrigerate for 1–2 hours. Lay out the smoked salmon and other seafood on a large plate, add bowls of pate and serve with crispbread or bread.
Cook's notes: Smear the pâté onto celery sticks, halved baby cucumbers or wedges of sweet red and yellow pepper, to serve as. Smoked Mackerel Pate recipe: Try this Smoked Mackerel Pate recipe, or contribute your own. This dish will keep in the fridge for a couple of days, but just make sure you bring it back up to room temperature before serving. Everyone seems to love this when I make it, even those who aren't sure about smoked fish - soaking the mackerel in milk really takes the edge off its fishiness. My brother used to make this pâté fairly often.
So that is going to wrap it up with this special food smoked mackerel pate and scandi platter recipe. Thanks so much for reading. I’m confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
