Easy Mary Berry Smoked Mackerel Pate Recipe

Mary Berry’s Smoked Mackerel Pâté is an exquisite, flavorsome spread that combines the rich, smoky notes of mackerel with the creamy texture of traditional pâté. This dish serves as a sophisticated appetizer or a delightful addition to your brunch menu.

The recipe serves 6-8 people and can be whipped up in just 20 minutes.

What is Mary Berry’s Smoked Mackerel Pate?

Why You’ll Love This Recipe

• Quick and Easy: With minimal prep and no cooking required, this pâté can be ready in minutes.
• Flavorful Delight: The rich smokiness of mackerel paired with creamy cheese is an absolute palate-pleaser.
• Versatile Dish: Perfect for a light snack, a starter, or part of a buffet spread.
• Healthy Choice: Rich in Omega-3 fatty acids and protein, making it both delicious and nutritious.

Ingredients Needed to Make Mary Berry Smoked Mackerel Pate

• Smoked Mackerel Fillets (300 grams or approximately 0.66 pounds): Preferably choose fillets that are fresh and have a vibrant color.
• Cream Cheese (150 grams or approximately 5.3 ounces): For a smoother texture, let it soften at room temperature before using.
• Lemon (1 medium): You’ll need both the juice and zest to add a fresh, citrusy brightness.
• Horseradish Sauce (2 tablespoons): Adds a sharp, peppery kick to the pâté.
• Fresh Dill (a handful): Finely chopped for a herby freshness. If dill isn’t your preference, parsley can be a mild substitute.
• Black Pepper (to taste): Freshly ground for the best flavor.
• Salt (to taste): Adjust according to your preference, keeping in mind the natural saltiness of the smoked mackerel.

Equipment

• Food Processor: Essential for blending the ingredients into a smooth, creamy pâté.
• Grater: For zesting the lemon.
• Measuring Spoons and Cups: To measure out ingredients accurately.
• Mixing Bowl: Useful for combining ingredients before or after processing, if needed.
• Spatula: Scrape down the sides of the food processor and ensure even mixing.
• Serving Dish: Choose a dish that complements the elegant look of the pâté.

Instructions to Make Mary Berry Smoked Mackerel Pate

Step 1: Prepare the Ingredients

Before you begin, ensure all your ingredients are ready to go. Zest and juice the lemon, and finely chop the fresh dill. Flake the mackerel fillets gently with a fork, removing any bones or skin.

Step 2: Blend the Base

In the bowl of your food processor, combine the smoked mackerel, cream cheese, lemon juice, lemon zest, and horseradish sauce. Pulse until the mixture is smooth and well combined.

Step 3: Season and Herb

Add the chopped dill to the mixture in the food processor. Season with salt and freshly ground black pepper to taste. Pulse again to mix the herbs evenly throughout the pâté.

Step 4: Final Adjustments

Taste your pâté and adjust the seasoning if necessary. If the consistency is too thick, a little more lemon juice or a splash of cream can lighten it up.

Step 5: Serve

Transfer the pâté to your chosen serving dish. Use a spatula to smooth the top and make the presentation as appealing as possible. Garnish with additional dill or lemon slices for an extra touch of elegance.

What Do I Serve With Mary Berry Smoked Mackerel Pate?

• Crusty Bread: Toasted slices make a fantastic base for the pâté.
• Cucumber Sticks: For a refreshing and crunchy contrast.
• Capers: Their saltiness complements the smoky flavor of the mackerel.
• Radishes: Sliced thinly, they add a peppery bite and a pop of color.

Pro Tips to Make Perfect Mary Berry Smoked Mackerel Pate

• Ensure Freshness: Use the freshest smoked mackerel you can find for the best flavor and texture.
• Balance the Flavors: Be careful with the lemon and horseradish, adjusting them to achieve the right balance of tangy and spicy.
• Smooth Texture: For an ultra-smooth pâté, process the mixture for a few extra seconds in the food processor.
• Consistency Check: If the pâté seems too thick, add a little cream or Greek yogurt to adjust its consistency without diluting the flavor.
• Garnish Wisely: A garnish of fresh dill or a sprinkle of paprika not only adds color but also enhances the flavor profile of your dish.
• Taste as You Go: Always taste your pâté after blending to adjust any seasonings or ingredients as needed.

Variations of Mary Berry Smoked Mackerel Pate

• Add Heat: Introduce a teaspoon of chili flakes or a dash of hot sauce to give the pâté a fiery twist.
• Herb Variations: Experiment with different herbs such as chives or parsley for a new flavor profile.
• Creamy Avocado: Blend in half an avocado for a creamier texture and a subtle, buttery flavor.
• Citrus Twist: Incorporate a bit of orange zest for a citrusy note that complements the smoky fish beautifully.
• Nutty Addition: Add a handful of crushed walnuts for a crunchy texture and a nutty flavor that pairs well with the mackerel.

How Do I Store Mary Berry Smoked Mackerel Pate Leftovers?

• Refrigeration: Store the pâté in an airtight container in the refrigerator for up to three days.
• Cover Tightly: Press a piece of plastic wrap directly onto the surface of the pâté before sealing the container to help prevent oxidation.

How Do I Reheat Mary Berry Smoked Mackerel Pate Leftovers?

• Best Served Cold: This pâté is designed to be enjoyed cold, as reheating may alter its texture and flavor.

FAQs

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