Give a big boost to your snacking habits with this rich and flavorful homemade mackerel pate. Bursting with omega-3 fatty acids and a zesty kick, this pate is a delicious and nutritious addition to your culinary repertoire. Here’s how to make it.
Ingredients
- 2 smoked mackerel fillets, skin removed
- 1/2 cup of cream cheese
- 2 tablespoons Greek yogurt
- Zest and juice of 1 lemon
- 1 tablespoon horseradish (adjust to taste)
- 1 tablespoon fresh dill
- Salt
- Black pepper
- Capers and extra dill for garnish
Instructions
- Flake the smoked mackerel into a food processor, ensuring there are no bones. Add cream cheese, Greek yogurt, lemon zest, lemon juice, horseradish, and chopped dill to the food processor. Blend the ingredients until smooth and well combined. Taste and adjust seasoning with salt and black pepper.
- If the mixture is too thick, add a little more Greek yogurt or lemon juice to achieve your desired consistency.
- Spoon the pate into a serving bowl. Garnish with additional dill and capers if desired.
- Chill the pate in the refrigerator for at least 30 minutes to allow the flavors to meld. Serve with crackers or toasted bread.
