Recipe of Perfect Smoked Mackerel Pate and Scandi Platter
date: 2020-08-26T08:29:37.309Z
image: https://img-global.cpcdn.com/recipes/84f24652da08355c/751x532cq70/smoked-mackerel-pate-and-scandi-platter-recipe-main-photo.jpg
thumbnail: https://img-global.cpcdn.com/recipes/84f24652da08355c/751x532cq70/smoked-mackerel-pate-and-scandi-platter-recipe-main-photo.jpg
cover: https://img-global.cpcdn.com/recipes/84f24652da08355c/751x532cq70/smoked-mackerel-pate-and-scandi-platter-recipe-main-photo.jpg
author: Terry Morris
ratingvalue: 5
reviewcount: 10090
recipeingredient:
- "2 smoked mackerel fillets" - "30 ml2 tbsp cream cheese" - "5 10ml12 tsp creamed horseradish" - " juice and zest of 1 lemon" - " black pepper" - " cayenne pepper to garnish" - " 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"
recipeinstructions:
- "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."
categories:
- Recipe
tags:
- smoked - mackerel - pate
katakunci: smoked mackerel pate
nutrition: 172 calories
recipecuisine: American
preptime: "PT38M"
cooktime: "PT40M"
recipeyield: "3"
recipecategory: Dinner
---
Hey everyone, hope you're having an incredible day today. Today, I will show you a way to prepare a special dish, smoked mackerel pate and scandi platter. One of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Smoked Mackerel Pate and Scandi Platter is one of the most well liked of recent trending meals in the world. It's appreciated by millions every day. It's simple, it's quick, it tastes yummy. They are nice and they look wonderful. Smoked Mackerel Pate and Scandi Platter is something which I've loved my whole life.
Once you've made this pate you'll never buy those measly little supermarket tubs ever again. Serve on a sunny day in the garden with a chilled bottled of white wine. Or, if you're in England in August, light the candles and eat inside as the rain lashes the window! Mash again until you have a chunky pâté.
To get started with this recipe, we have to first prepare a few components. You can have smoked mackerel pate and scandi platter using 7 ingredients and 3 steps. Here is how you cook it.
##### The ingredients needed to make Smoked Mackerel Pate and Scandi Platter:
1. Take 2 smoked mackerel fillets 1. Take 30 ml/2 tbsp cream cheese 1. Get 5 –10ml/1–2 tsp creamed horseradish 1. Take juice and zest of 1 lemon 1. Take black pepper 1. Make ready cayenne pepper, to garnish 1. Prepare 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
Add the fish to the blender. Add the horseradish, mustard, black pepper, crème fraîche and lemon juice and blend to a paste. Add the butter and blend until smooth. While the food processor is running add lemon juice to taste.
##### Instructions to make Smoked Mackerel Pate and Scandi Platter:
1. 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. 1. 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. 1. 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.
Add the butter and blend until smooth. While the food processor is running add lemon juice to taste. Just combine your Smoked Mackerel, flaked into pieces, with soft cheese, lemon, sea salt and pepper and some horseradish. You won't need salt as the smoked fish is salty enough. Peel the skin off the smoked mackerel and discard.
So that's going to wrap this up for this exceptional food smoked mackerel pate and scandi platter recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
image: https://img-global.cpcdn.com/recipes/84f24652da08355c/751x532cq70/smoked-mackerel-pate-and-scandi-platter-recipe-main-photo.jpg
thumbnail: https://img-global.cpcdn.com/recipes/84f24652da08355c/751x532cq70/smoked-mackerel-pate-and-scandi-platter-recipe-main-photo.jpg
cover: https://img-global.cpcdn.com/recipes/84f24652da08355c/751x532cq70/smoked-mackerel-pate-and-scandi-platter-recipe-main-photo.jpg
author: Terry Morris
ratingvalue: 5
reviewcount: 10090
recipeingredient:
- "2 smoked mackerel fillets" - "30 ml2 tbsp cream cheese" - "5 10ml12 tsp creamed horseradish" - " juice and zest of 1 lemon" - " black pepper" - " cayenne pepper to garnish" - " 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"
recipeinstructions:
- "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."
categories:
- Recipe
tags:
- smoked - mackerel - pate
katakunci: smoked mackerel pate
nutrition: 172 calories
recipecuisine: American
preptime: "PT38M"
cooktime: "PT40M"
recipeyield: "3"
recipecategory: Dinner
---
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Smoked Mackerel Pate and Scandi Platter is one of the most well liked of recent trending meals in the world. It's appreciated by millions every day. It's simple, it's quick, it tastes yummy. They are nice and they look wonderful. Smoked Mackerel Pate and Scandi Platter is something which I've loved my whole life.
Once you've made this pate you'll never buy those measly little supermarket tubs ever again. Serve on a sunny day in the garden with a chilled bottled of white wine. Or, if you're in England in August, light the candles and eat inside as the rain lashes the window! Mash again until you have a chunky pâté.
To get started with this recipe, we have to first prepare a few components. You can have smoked mackerel pate and scandi platter using 7 ingredients and 3 steps. Here is how you cook it.
##### The ingredients needed to make Smoked Mackerel Pate and Scandi Platter:
1. Take 2 smoked mackerel fillets 1. Take 30 ml/2 tbsp cream cheese 1. Get 5 –10ml/1–2 tsp creamed horseradish 1. Take juice and zest of 1 lemon 1. Take black pepper 1. Make ready cayenne pepper, to garnish 1. Prepare 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
Add the fish to the blender. Add the horseradish, mustard, black pepper, crème fraîche and lemon juice and blend to a paste. Add the butter and blend until smooth. While the food processor is running add lemon juice to taste.
##### Instructions to make Smoked Mackerel Pate and Scandi Platter:
1. 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. 1. 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. 1. 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.
Add the butter and blend until smooth. While the food processor is running add lemon juice to taste. Just combine your Smoked Mackerel, flaked into pieces, with soft cheese, lemon, sea salt and pepper and some horseradish. You won't need salt as the smoked fish is salty enough. Peel the skin off the smoked mackerel and discard.
So that's going to wrap this up for this exceptional food smoked mackerel pate and scandi platter recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
