SMOKED MACKEREL PATE | Hot Smoked
A deliciously rich smoky, creamy, pate which is easy to make and can be used for a variety of smoked fish. We've used hickory smoked mackerel - one of our
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at hotsmoked.co.uk.
Ingredients
- Fresh mackerel (gutted with head and tail on)
- 200ml Creme fraiche
- Tablespoon horseradish sauce
- Juice of half a lemon
- Bunch of fresh chives
- Black pepper
- Kilner jars to store
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