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Hot-smoked mackerel pâté
Hot-smoked mackerel pâté
added by River Cottage Fish

Smoked mackerel pâté comes in many guises, some a bit dull and obvious. This lovely recipe is neither. It’s from River Cottage refugee Emma Miles, who now cooks at the Clerkenwell Kitchen in London.

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Prep time
  • 10 mins
Cook Time
  • 10 mins
  • 4 or 12-16 canapes
  • 250g hot-smoked mackerel fillet, skinned
  • 2 teaspoons freshly grated horseradish root
  • 1 tablespoon crème fraîche
  • 1 teaspoon caster sugar
  • 1 tablespoon lemon juice, or to taste
  • 1 teaspoon coarsely ground black pepper
  • A handful of dill (or chives), finely chopped
  • ½ teaspoon paprika
  • 1 small raw beetroot, peeled and cut into matchsticks, to serve (optional)
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Put half the mackerel in a food processor with the horseradish, crème fraîche, sugar and lemon juice and blend until smooth. Break up the remaining fish into flakes and stir it into the blended mixture with the pepper and dill. Add more lemon juice to taste, if necessary. Serve the pâté on buttered rye bread. Sprinkle with paprika and accompany, if you like, with the beetroot matchsticks.

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