Gosh it's ages since I posted a recipe on here. I made this pate yesterday for the umpteenth time and it really is too good not to share. It's really fast and easy to make - a brilliant starter or snack.
Serves: 4-6 (5 minutes preparation!)
4 to 5 smoked mackerel fillets 300g Philadelphia soft cheese juice of 1 lemon 1 teaspoon horseradish sauce
Skin the mackerel, slightly break into pieces, place in a blender
with the other ingredients and blitz for 1 minute. As easy as that! If you like it more spicy then
add more horseradish (I use 2 heaped teaspoons of ready made hot horseradish sauce) and if you like it softer then add more cream
cheese.I always use low fat Philly cheese (Philly Light, not the Lightest though) and the tub size is actually 280g, which works fine. The quantity above makes five ramekins (I've never managed to squeeze the sixth one out of the mix as (confession time) we love this pate with plain wholemeal toast for breakfast and one ramekin between us is just right! I pack the pate in ramekins, pop into poly bags, label, seal and freeze them - then just defrost as needed overnight in the fridge. For a starter you could easily make six ramekins as it's quite rich and filling - as well as being good for you :) And if you're being posh, pop a twist of sliced lemon on top. To be honest, washing up the blender took longer than making the pate! Do let me know if you try this out, my suggestion is that you make the recipe as stated and then taste before upping the horseradish.Dix