Recipe: Smoked Mackerel Pate

That smoked mackerel from McConnell’s served me well. I used one of the fillets – which cost just €1.50 – to make a big chunk of Smoked Mackerel Pate. Taking all of about three minutes, this pate is great for sandwiches, as a light meal, or with dips for a starter or snack. There’s enough here for four sandwiches.

Ingredients

• 1 smoked mackerel fillet
• 4 tbsp creme fraiche
• 55g butter, softened
• Juice of half a lemon
• Salt and pepper
• Spring onions, to garnish (optional)

Instructions

• In a food processor, whizz the smoked mackerel with half of the creme fraiche until pureed.
• Add the butter and blitz again, then add the lemon juice and the remaining creme fraiche and blend again. Season to taste.
• Put the pate in a bowl, cover, and refrigerate.
• If you like your pate a little bit sharper, add some horseradish sauce, snipped chives, or Dijon mustard.

Some Serving Suggestions

• For lunch: Spread some pate on bread for a simple sandwich. Or for a feast of healthy fats, add some mashed avacado with a bit of salt. If you like people to recoil in horror at your breath then have your sandwich with some chopped onion or spring onion, and slices of tomato.
• For a starter or snack: Scoop it up with some crackers, melba toast, carrot or celery sticks.
• For a light meal: Serve a big chunk of pate with crackers, sliced vegetables, and a side salad.