I was not so keen to try any fish páté since I had trauma from my childhood when somebody fed me with fish pate on a summer camp. It was made from... I do not know and I prefer not to. Sometimes ignorance is bliss. However some time ago I saw smoked mackerel and I had to buy it. I did not know what I am going to make, but it was one of those moments that I could not resist the feeling of buying something.
I found a lovely recipe from Jamie Oliver on Daily Mail website, but I am unable to find it at the moment, I think it was removed. It was a Christmas party crowd pleaser and he made a huge amount of it, so I decided to make half of it. Few days later I rushed to the local market to get some more smoked fish. It was the best mackerel páté I have ever tried.
I have to admit I hesitated for a moment with a horseradish, so I added half of it but after I tasted it I decided to go for the whole amount because it was the horseradish that gives it a special kick.
I used the following quantities, but if you planning a party, do not hesitate to double it.
400g smoked mackerel
190ml soured cream
3 tsp horseradish
zest and juice of one lemon
big handful of fresh parsley, chopped
freshly ground black pepper
Remove skin from the mackerel and mash the flesh with a fork. Add cream, horseradish, pepper, most of the lemon zest, whole lemon juice and most of the chopped parsley. Mix it all together.
Serve on slices of grilled read, topped with some parsley and lemon zest.