Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a special dish, smoked mackerel pate and scandi platter. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.
Smoked Mackerel Pate and Scandi Platter is one of the most well liked of current trending meals on earth. It’s enjoyed by millions every day. It’s easy, it is fast, it tastes yummy. They’re nice and they look fantastic. Smoked Mackerel Pate and Scandi Platter is something which I have loved my entire life.
A jar of this fresh-tasting fish pâté is great to serve as a starter or to pack for a picnic. Smoked Mackerel Pate makes a fantastic light lunch or an easy starter for a dinner party meal (although honestly, I can't remember the last time I Smoked Mackerel Pate is such a simple dish to make. Just combine your Smoked Mackerel, flaked into pieces, with soft cheese, lemon, sea salt and.
To begin with this particular recipe, we have to 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 it.
The ingredients needed to make Smoked Mackerel Pate and Scandi Platter:
- Get 2 smoked mackerel fillets
- Prepare 30 ml/2 tbsp cream cheese
- Prepare 5 –10ml/1–2 tsp creamed horseradish
- Make ready juice and zest of 1 lemon
- Take black pepper
- Take cayenne pepper, to garnish
- Make ready 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
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. Cook's notes: Smear the pâté onto celery sticks, halved baby cucumbers or wedges of sweet red and yellow pepper, to serve as.
Steps 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.
Serve on crackers or granary bread for a healthy lunch. This article contains affiliate links, which means we may earn a small amount of money if a reader clicks through and makes a purchase. All our articles and reviews are written independently by the Netmums editorial team. My brother used to make this pâté fairly often. Whenever our family had parties my Mum would get him to make it and i'd always be so impressed with how good it tasted.
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