Smoked mackerel pâté

Smoked mackerel pâté

By
From
Encyclopedia of Food and Cookery
Makes
500 g

Ingredients

Quantity Ingredient
1 smoked mackerel
185g butter
1 1/2 tablespoons lemon juice
freshly ground black pepper
pinch paprika
2 tablespoons cream

Method

  1. Remove skin and bones from mackerel and flake flesh. Cream butter, add mackerel flesh (which is soft) and beat well. Add lemon juice and season with pepper and paprika. Beat in cream until just combined.
  2. Pack into a pot or pots and chill. Serve with hot toast or melba toast as a first course or with drinks.
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