Gerookte Makreel Paté
A light, creamy pâté of smoked mackerel, cream cheese and horseradish — served with warm toast.
10 ingredients
6 steps
Ingredients
- 1250g smoked mackerel fillets, skin removed
- 2150g cream cheese
- 32 tbsp crème fraîche
- 4Juice of 1 lemon
- 51 tsp horseradish sauce
- 61 tbsp fresh dill, chopped
- 7Salt and black pepper to taste
- 8Warm toast, to serve
- 9Sliced cucumber, to serve
- 10Lemon wedges, to garnish
Instructions
- 1Flake the smoked mackerel into a food processor, removing any remaining bones.
- 2Add the cream cheese, crème fraîche, lemon juice, and horseradish sauce.
- 3Blend until smooth and creamy, or leave slightly chunky for more texture.
- 4Stir in the fresh dill and season to taste with salt and pepper.
- 5Spoon into serving dishes or ramekins. Smooth the top and refrigerate for at least 30 minutes.
- 6Serve chilled with warm toast, sliced cucumber, and lemon wedges.