I’ve had two packets of smoked mackerel pâté for a few months now. They keep very well in the freezer but I never knew what to do with them. I think when I bought them I had some idea to make croquettes but never had enough inspiration to do anything with them.
Until today that is. Suddenly inspiration came as I was scouring YouTube and the Internet. I decided on making pâté because I had a beautiful loaf of sourdough gifted to me by my generous sister.
It’s so easy to make! I improvised after watching a few videos and tasting until I like what I tasted.
In a food processor, add 450g of smoked mackerel, 100g butter, 130 g Philly cream cheese, 1/4 finely diced purple onion (or one whole shallot), one heaped teaspoon of ground black pepper. Whiz till very very smooth and add half a lemon worth of juice. Don’t add salt! Well, unless you like it salty. I find the smoked mackerel salty enough. Best eaten super chilled and with very good toasted sourdough slices.
The Occasional Cook 