I’m a massive paté fan. Huge. My early memories of eating paté were in sandwiches on days out with my mum and later, ordering ‘farmhouse paté’ as a starter for a meal out with my dad when I was about 10 years old. ‘You won’t like it’, he said. Little did he know that since that day, if paté has been on the menu at any restaurant I’ve been to, I’ve ordered it. I bloody love the stuff.
I’d never made a mackerel paté before, and when I saw the recipe for this one it looked so lovely that I thought I’d give it a try. I have to say that I was slightly disappointed. I can’t believe I’m actually going to say this, but it was a little bit too fishy for me. Now, I love fish. I’m a fisherman’s daughter, for crying out loud. I’ve been eating kippers for breakfast all my life – and you can’t get more fishy than that! But this paté was SUPER fishy. So much so that I could only have one cracker’s worth and I could taste it for the rest of the day. Kieran wouldn’t even sit next to me while I ate it – and he loves mackerel paté usually!
Looking about the internet, I can see that a lot of smoked mackerel paté’s use cream cheese, or sour cream which would temper the flavour slightly – so next time I think I’ll try that instead of using this recipe. However, if you decide you want to make the FISHIEST paté in existence – the recipe is below.
From BBC Good Food
- 25g unsalted butter , melted
- zest ½ lemon
- 160g pack smoked mackerel (split fillets), skinned
- 1 spring onion , roughly chopped
Tip the melted butter, lemon zest, mackerel and spring onion into a food processor and blend until smooth. Spoon into a ramekin and smooth the top.