Wealden Times | WT259 | December 2023 | Christmas Supplement inside

Smoked
Mackerel Pâté
Here is an irresistible,
light canapé recipe – a
lovely starter or gorgeous
for a buffet! This is a
tasty pâté or dip to enjoy
that takes 5 mins to
whip up and is packed
full of delicious flavours,
and that all important
Omega 3. Horseradish,
lemon and that beautiful
smoked fish blend
together to form a taste
sensation. Using Greek
yoghurt makes it creamy
without being heavy.
• 1 pack of smoked
mackerel (approx 3 fillets)
• 100g Greek yoghurt
(you could use
crème fraîche)
• 60g cream cheese
• zest and juice of
half a lemon
• 3 tbsps creamed
horseradish
• dill (optional)
1. Remove the skin
from the mackerel
and check for bones
2. Put in the food
processor with all the
remaining ingredients
(except the lemon zest),
add black pepper and
whizz to a smooth paste.
To taste: You may want
to add more lemon,
yoghurt or cream
cheese, depending on
your personal taste.
To serve: Decorate with
the lemon zest and dill.
Serve on crackers or
simply enjoy as a pâté
with toast. Here, I’ve used
hexagonal crackers from
Waitrose, part of a biscuits
for cheese selection box.