Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a special dish, smoked mackerel pate and scandi platter. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Smoked Mackerel Pate and Scandi Platter is one of the most popular of current trending foods in the world. It is simple, it’s fast, it tastes yummy. It is appreciated by millions daily. Smoked Mackerel Pate and Scandi Platter is something which I have loved my whole life. They are fine and they look fantastic.
Great recipe for Smoked Mackerel Pate and Scandi Platter. Easy summer entertaining, this makes a great appetizer or a relaxed supper for two. Once you've made this pate you'll never buy those measly little supermarket tubs ever again.
To get started with this particular recipe, we must first prepare a few ingredients. You can have smoked mackerel pate and scandi platter using 7 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Smoked Mackerel Pate and Scandi Platter:
- Take 2 smoked mackerel fillets
- Make ready 30 ml/2 tbsp cream cheese
- Take 5 –10ml/1–2 tsp creamed horseradish
- Prepare juice and zest of 1 lemon
- Take black pepper
- Get cayenne pepper, to garnish
- Take 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
Sweet, Spicy, Salty, Earthy and they all come together in these wonderful crispy bites thanks to the awesome toasted bread it's all topped on. Lets talk about this lovely treat for a second and how I got introduced to it. Smoked mackerel pate works well for both canapes and starters, as well as part of a wider buffet. Learn how to cook great Smoked mackerel pâté platter.
Instructions to make Smoked Mackerel Pate and Scandi Platter:
- 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.
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