Mary Berry Mackerel Pate is a smooth, rich, and flavorful spread that’s perfect for those who love the robust taste of mackerel combined with the creaminess of traditional pâté. This simple yet elegant dish blends smoked mackerel with cream cheese, lemon, and herbs to create a delightful appetizer or light lunch option. It’s an excellent way to introduce more seafood into your diet while enjoying a burst of flavors.
What is Mary Berry Mackerel Pate Recipe?
Mary Berry Mackerel Pate is a creamy and smoky spread made with smoked mackerel, cream cheese, mayonnaise, lemon juice, and horseradish sauce. It’s a simple and easy appetizer that you can make in minutes and serve with bread, crackers, or salad. It’s also a healthy and nutritious dish that is rich in protein, omega-3 fatty acids, and vitamin B12.
To make Mary Berry’s mackerel pate, you will need the following ingredients:
- 200g (7oz) smoked mackerel fillets, skinned and boned
- 100g (3.5oz) cream cheese
- 2 tbsp mayonnaise
- 1 tsp lemon juice
- 1 tsp horseradish sauce
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish
You will also need the following equipment:
- A food processor or a blender
- A spatula or a spoon
- A bowl
- A knife
- A chopping board
- A plate
- A cling film or a lid
Instructions to Make Mary Berry Mackerel Pate
Here are the step-by-step instructions to make Mary Berry mackerel pate:
Step 1: Chop the mackerel
- Break the mackerel fillets into small pieces and put them in the food processor or blender.
- Pulse until finely chopped, but not too smooth. You want some texture in your pate.
Step 2: Add the other ingredients
- Add the cream cheese, mayonnaise, lemon juice, horseradish sauce, salt, and pepper to the food processor or blender.
- Pulse again until well combined, scraping down the sides of the bowl as needed.
Step 3: Transfer and garnish
- Transfer the mixture to a bowl and smooth the top with a spatula or a spoon.
- Sprinkle some chopped parsley over the pate for garnish.
Step 4: Refrigerate
- Cover the bowl with cling film or a lid and refrigerate for at least an hour to let the flavors develop.
Step 5: Serve and enjoy
- Serve the mackerel pate with your choice of bread, crackers, or salad.
- Enjoy your delicious and easy appetizer.
What Do I Serve With Mary Berry Mackerel Pate?
Pair Mary Berry’s Mackerel Pate with:
- Toasted Delights: Opt for toast, crackers, or fresh bread to enjoy the smoothness of the pate against a crunchy texture. Grilling or toasting bread adds an extra layer of flavor.
- Fresh Sides: Salad greens, cucumbers, or cherry tomatoes make for light, refreshing accompaniments. Drizzle them with olive oil or a dash of lemon for added zest.
- Sweet and Sour Add-ons: Enhance the pate with pickles, chutney, or jams to introduce a sweet or tangy twist that complements its smokiness. Opt for gherkins, cranberry, or apricot varieties for a range of flavors.
Pro Tips to Make Perfect Mary Berry Mackerel Pate
Here are some pro tips to make the perfect Mary Berry Mackerel Pate:
- Balance the Flavors: Adjust the lemon juice and horseradish sauce to find the perfect tangy and spicy balance that complements the smoky mackerel.
- Fresh Herbs for Garnish: Enhance the aroma and taste by adding freshly chopped herbs like dill, chives, or parsley on top before serving.
- Room Temperature Ingredients: Ensure your cream cheese is at room temperature before blending for a smoother consistency.
- Quality of Ingredients: The better the quality of your cream cheese and mayonnaise, the richer and more delicious your pate will be.
- Serving Suggestion: Serve on chilled plates or with cold utensils to keep the pate fresh and firm, especially if serving in a buffet or warm setting.
- Portion Control: If serving for a party, consider dolloping individual servings on cucumber slices or endive leaves for easy, mess-free appetizers.
- Smooth or Rustic: Decide on the texture – for a rustic feel, blend less, for a smoother, more refined pate, blend until just homogeneous.
- Taste as You Go: Before chilling, taste and adjust seasoning if necessary. Sometimes a little extra salt or lemon juice can make all the difference.
- Avoid Fish Bones: Ensure all bones are removed from the mackerel to provide a pleasant eating experience.
- Presentation: Serve with a sprig of fresh herbs or lemon slices for an appetizing and elegant presentation.
Variations of Mary Berry Mackerel Pate
How do I store Mary Berry Mackerel Pate Leftovers?
If you have any leftovers of Mary Berry Mackerel Pate, you can store them in the fridge or freezer. Here’s how:
In the fridge
- Transfer the pate to an airtight container or a bowl covered with cling film or a lid.
- Refrigerate the pate for up to 3 days.
- Enjoy the pate cold or at room temperature.
In the freezer
- Shape the pate into a ball or a log and wrap it in cling film.
- Freeze the pate for up to 3 months.
- Thaw the pate in the fridge overnight before serving.
How do I reheat Mary Berry Mackerel Pate Leftovers?
While Mary Berry’s Mackerel Pate is traditionally served chilled or at room temperature to enjoy its creamy texture and rich flavor, should you prefer it slightly warmed, here’s how to gently reheat it:
- Preparation: Place the pate in a microwave-safe dish, spreading it evenly.
- Microwaving: Heat the pate for 10 to 15 seconds on a low setting. Be cautious to avoid overheating as it can alter the texture and flavor.
- Stirring and Checking: After heating, stir the pate thoroughly and touch-test for warmth. If it’s not warm enough, heat for an additional 5 to 10 seconds, but watch closely to maintain its creamy consistency.
- Serving: Once at the desired temperature, serve the pate with your choice of accompaniments such as bread, crackers, or a fresh salad.
Here are the nutrition facts for one serving of Mary Berry’s mackerel pate (about 50g or 2oz):
- Calories: 165
- Fat: 13g
- Carbs: 1g
- Protein: 11g
Can I make Mary Berry’s Mackerel Pate in advance?
Yes, you can prepare Mary Berry’s Mackerel Pate up to 48 hours in advance. Store it in an airtight container in the refrigerator until ready to serve. This allows the flavors to meld together beautifully.
What type of mackerel is best for the pate?
Smoked mackerel is recommended for its rich, intense flavor, which is a signature of this pate. It adds a distinct smokiness that complements the creamy texture. You can find smoked mackerel at most supermarkets or fishmongers.
How long can I store the leftover Mackerel Pate?
Leftover Mackerel Pate can be stored in the refrigerator for up to 3 days. Ensure it’s placed in an airtight container to maintain freshness. If you’d like to keep it longer, you can freeze the pate for up to 3 months and thaw it in the refrigerator before serving.
How do I make the pâté smoother or chunkier?
You can adjust the texture of the pâté by pulsing it more or less in the food processor or blender. If you want a smoother pâté, pulse it until it is almost smooth. If you want a chunkier pâté, pulse it until it is finely chopped, but not too smooth. You can also add some chopped nuts or olives for some extra crunch.
Can I adjust the flavor of the Mackerel Pate?
Absolutely! The pate is quite versatile. You can adjust the flavor by adding more lemon juice for tartness, a bit more horseradish for heat, or even mixing in herbs like dill or chives for a fresh taste. Experiment with the ratios to suit your palate.
Mary Berry mackerel pate is a simple and delicious appetizer that you can whip up in minutes. It’s creamy, smoky, and tangy, and goes well with any bread, cracker, or salad. It’s also healthy and nutritious and can be made ahead of time and stored in the fridge or freezer.
I hope you enjoyed this article and learned how to make Mary Berry’s mackerel pate. If you did, please share it with your friends and family, and leave a comment below. I would love to hear from you.
Thank you for reading, and happy cooking!