A jar of this fresh-tasting smoked mackerel pâté is great to serve as ... Add the horseradish, mustard, black pepper, crème fraîche and lemon juice and blend to a paste. Add the butter and ...

The refreshing crunch of cucumber and a dollop of cooling yoghurt are the ideal foils for the rich, smoky fish. Flake the mackerel fillets into the bowl of a food processor. Add the yoghurt ...

Delicious with toasted brioche, this milk-soaked mackerel paté will convert even those who claim not to like smoked fish ... and a pinch of ground black pepper to the bowl.

Serves 4-6 Ingredients 2 smoked mackerel - about 500g (1lb 2oz) 150g (5½oz) unsalted butter 2 pinches cayenne pepper 2 pinches ground mace or nutmeg 2tbsp lemon juice Freshly milled salt Remove ...

put the smoked mackerel in a bowl. Add the remaining ingredients, then mash everything together using a fork until well combined but still slightly chunky. Season with black pepper (the mackerel ...

Whole mackerel is best taken off the bone and frozen in sealable bags. Aldi The Fishmonger 200g €1.79 (€8.95/kg) These peppered smoked mackerel fillets (no plain available) come from Scottish ...

This is one of the recipes they created - a delicious smoked mackerel pâté that's perfect ... and season with salt and pepper. Combine well and turn into 4 ramekins. Keep covered and chilled ...

The key is fresh, moist smoked fish. Keep it simple as I have done here or add capers, dill or even a few chopped green olives to change it up.

you want to have nice chunky flakes of smoked mackerel running through the pâté. Add the black pepper and sea salt and taste. This pâté keeps in the fridge for 3 days and can be made in advance.

If you can’t get really fresh fish, buy some smoked mackerel which is great on its own or easily turned into a lovely pate. In the photo ... creme fraiche, and pepper and pulse until incorporated.