Effortless Elegance: Delia Smith’s Smoked Mackerel Pâté Recipe Unveiled
I’m excited to share one of my all-time favorites: Smoked Mackerel Pâté. It’s simple and classy. Perfect for any starter or picnic. Making it is quick and easy. It’s delicious and a real crowd-pleaser. Ideal for any occasion, no cooking is required. Try it, and it might become your favorite too!
Why Is It Called Pâté?
“Pâté” means “paste” in French. It started with meat and fat but now includes seafood, veggies, and more. It was a way to keep meat fresh before fridges. People got creative, baking it in crusts or terrines. Now, pâté is both fancy and casual. Smoked mackerel pâté shows pâté isn’t just meat. It’s about being creative and enjoying simple, tasty food.
How To Make Smoked Mackerel Pâté Delia Smith Recipe Overview
This recipe is designed to serve as a delightful starter for about 6-8 people, depending on portion sizes. The beauty of this dish lies not only in its flavor but also in its simplicity and speed of preparation. With no cooking required, you can have this pâté ready to serve in about 10 minutes, allowing you more time to enjoy the company of your guests or to prepare other components of your meal.
Ingredients
- Smoked Mackerel: 3 whole or 6 fillets.
The star of the dish, smoked mackerel lends a rich, savory flavor that’s both distinctive and utterly satisfying. - Freshly Grated Horseradish: 1.5 tsp (or Horseradish Sauce: 3 tsp).
Adds a piquant kick that beautifully complements the oily richness of the mackerel, bringing balance and depth. - Dijon Mustard: 3 tsp.
Its tangy and sharp taste enhances the overall flavor profile, adding complexity to the pâté. - Freshly Ground Black Pepper: To taste.
A simple seasoning that brings out the best in the other ingredients, adding a warm, spicy note. - Crème Fraîche: 3 tbsp.
Provides a luxuriously smooth texture and a slight tang that cuts through the richness of the mackerel. - Lemon Juice: From ¾ of a lemon.
Brightens the dish with its acidity, adding a fresh, zesty lift that makes the pâté even more irresistible. - Unsalted Butter: 150g/5oz, chopped.
Contributes to the creamy, velvety consistency of the pâté, while also mellowing out the stronger flavors.
To Serve:
- Spring Onions: Chopped.
Offers a crisp, oniony bite that contrasts nicely with the smoothness of the pâté. - Sourdough Bread: Cut into slices.
The perfect vessel for the pâté, its slight sourness and chewy texture complement the creamy spread wonderfully.
Instructions
- Prepare the Mackerel: Start by removing the skin from the mackerel fillets. Flake the flesh into a food processor, making sure to remove any bones you encounter.
- Blend the Pâté Ingredients: Add the grated horseradish (or horseradish sauce), Dijon mustard, a generous amount of freshly ground black pepper, crème fraîche, and lemon juice to the food processor with the mackerel. Blend until the mixture is smooth.
- Butter: Add the chopped unsalted butter to the mixture in the food processor. Blend again until the butter is fully incorporated and the pâté has a creamy, smooth texture.
- Taste and Adjust: Taste the pâté and adjust the seasoning with more black pepper or lemon juice if needed.
- Serve: Serve the smoked mackerel pâté chilled, garnished with chopped spring onions. Accompany with slices of sourdough bread for spreading.
Nutritional Value
Nutritional Value (Per Serving)
Calories: ~200-250
Protein: 15-20g
Fat: 15-25g (Omega-3s from mackerel)
Saturated Fat: 5-10g
Carbs: <2g
Fiber: <1g
Sodium: Moderate-high
Key Nutrients: Vitamin D, B12, selenium
Also Read: Liver and Bacon Casserole Delia Smith Recipe
FAQs
Can I make this pâté without a food processor?
Yes, you can make this pâté without a food processor. If you don’t have one, just use a fork or a potato masher to mash the mackerel fillets into a paste. It might take a bit more elbow grease, and the texture will be chunkier, but it will still be delicious. Mix in the other ingredients with a spoon or spatula until well combined. This method gives the pâté a more rustic feel, which some people really love.
Can I use smoked mackerel fillets instead of whole mackerel?
Absolutely, you can use smoked mackerel fillets instead of whole mackerel. It’s actually a big time-saver. The fillets are already skinned and deboned, which means less prep work for you. Just open the pack, and you’re ready to start making your pâté. Plus, they’re packed with flavor and perfectly smoked, ensuring your pâté will be delicious. So, go ahead and use those fillets to whip up your dish with ease and confidence!
Is there a dairy-free alternative to crème fraîche?
Yes, there’s a dairy-free alternative to crème fraîche that works great in recipes. You can use coconut cream or a dairy-free yogurt. Both options give you that creamy texture you’re looking for. Coconut cream adds a slight tropical hint, which can be a nice touch. Dairy-free yogurt keeps things a bit more neutral in flavor. Just swap it in the same amount as crème fraîche. This way, you can still enjoy a rich, creamy pâté without the dairy.
How long can I store the pâté in the refrigerator?
You can keep the pâté in the fridge for up to 5 days. Just make sure it’s in an airtight container. This keeps it fresh and prevents it from picking up other flavors from the fridge. It’s perfect for making ahead of time, so you have it ready when you need it. Just grab some when you’re in the mood for a tasty snack or need an appetizer. Remember, if it starts to smell off or look strange, it’s time to toss it.
Are there any variations to this recipe?
Yes, you can play around with this recipe. Add capers for a tangy twist. Dill or chives bring a fresh, herby flavor. If you like it spicy, a dash of cayenne pepper does the trick. Some people love adding chopped pickles for an extra crunch. Or, mix in some cream cheese for a silkier texture. Each addition changes the flavor a bit, so you can make it your own. Experiment and see what you like best!
Conclusion
This smoked mackerel pâté is a testament to the beauty of simple ingredients coming together to create a dish that’s both flavorful and effortless. It’s a versatile recipe that can be adapted to suit your taste preferences and dietary needs. Whether spread on warm toast at a dinner party or enjoyed as part of a picnic, it’s sure to delight your palate and impress your guests. Happy cooking!
Delia Smith Smoked Mackerel Pâté Recipe
- Smoked Mackerel: 3 whole or 6 fillets.
- Freshly Grated Horseradish: 1.5 tsp (or Horseradish Sauce: 3 tsp.)
- Dijon Mustard: 3 tsp.
- Freshly Ground Black Pepper: To taste.
- Crème Fraîche: 3 tbsp.
- Lemon Juice: From ¾ of a lemon.
- Unsalted Butter: 150g/5oz (chopped.)
To Serve:
- Spring Onions: Chopped.
- Sourdough Bread: Cut into slices.
Prepare the Mackerel: Start by removing the skin from the mackerel fillets. Flake the flesh into a food processor, making sure to remove any bones you encounter.
Blend the Pâté Ingredients: Add the grated horseradish (or horseradish sauce), Dijon mustard, a generous amount of freshly ground black pepper, crème fraîche, and lemon juice to the food processor with the mackerel. Blend until the mixture is smooth.
Butter: Add the chopped unsalted butter to the mixture in the food processor. Blend again until the butter is fully incorporated and the pâté has a creamy, smooth texture.
Taste and Adjust: Taste the pâté and adjust the seasoning with more black pepper or lemon juice if needed.
Serve: Serve the smoked mackerel pâté chilled, garnished with chopped spring onions. Accompany with slices of sourdough bread for spreading.
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