Daily Archives: March 20, 2010

My contribution to the Lent Lunch: Smoked Mackerel Pate

As I mentioned yesterday, I was helping out at a Lent Lunch in a nearby village and decided to take along a bowl of Smoked Mackerel Pate.  It is an old favourite recipe of mine and I thought fish would be an appropriate contribution.  This is dead easy to make and is a lovely light starter that can be prepared in advance or, piled onto hot buttered toast, a satisfying lunch. I tripled the quantity and it served 20 people comfortably, combined with bread, cheese, fruit, nibbles etc.  On it’s own, it makes 4 generous portions.


1 x medium saucepan
1 x medium mixing bowl
1 x measuring jug
1 x chopping board and a sharp knife
1 x hand whisk or electric whisk
1 x stick blender if you like your pate smooth

8oz / 250g smoked mackerel fillets
1oz / 30g butter
1 medium onion – finely chopped
2 tblspns plain white flour
¼ pint / 150ml milk
1 tblspn lemon juice
1 tblspn white wine
Salt and pepper
1 tspn parsley – finely chopped (or ½ tspn dried)
¼ pint / 150ml double cream – lightly whipped

Remove the skin from the fish and break it up into flakes (checking for any tiny bones as you do it)
Melt the butter in the pan , add the onion and cook until soft but not brown
Stir in the flour and cook for a couple of minutes, stirring to stop it sticking
Gradually add the milk, stirring in a brisk figure of eight pattern, until thickened
Transfer the mixture to the bowl
Stir in the lemon juice, wine and parsley and season liberally with salt and pepper
Add the fish.  If you like a smooth texture, give it a whiz with the blender.  If you like a coarse texture, just stir it in.
Fold in the cream, then cover and chill until required.


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