A simple Smoked Mackerel Pate recipe made from an under-appreciated fish
Season: an Autumn afternoon over gin and tonics.
- 4 smoked mackerel fillets
- 3 fresh lemons
- 250g butter
- 2 tsp cumin seeds
- 3 Tbsp chives
- 3 Tbso dill
- 2 Tbsp horseradish
- Pepper to taste
Mackerel is a criminally under-appreciated fish. Its bold, fresh flavour means it’s robust enough to withstand the company of other characterful ingredients, and its natural oils make it versatile for cooking — especially in pâté. It’s also one of a dwindling number of sustainably managed seafood varieties, with Sustainable Seafood identifying Spanish Mackerel that’s wild-caught around Australian coasts as a solid choice for diners.
This particular pâté is lighter, fresher and a lot faster than the traditional chicken liver dish, and it’s a perfect accompaniment for an unplanned afternoon aperitif.
As far as hunter-gathering goes, you’ll need to make a trip down the local deli, where you’ll invariably find some smoked mackerel fillets. Harris Smokehouse’s mackerel fillets from South Australia are not only excellent quality, they’re also widely available.
If you make a weekly devotional to the farmers market, you might be able to find yourself some fresh horseradish, but if you opt for the kind that comes in a jar, there’s no shame in it.
There’s actually very little actual cooking in this recipe — simply remove the skin from the mackerel fillets, squeeze the juice from your three lemons, and toss the fish, juice and all remaining ingredients bar the cumin seeds into the food processor and blitz. Then, spoon the mixture into a bowl for serving, cover it in plastic wrap, and refrigerate until you’re ready.
Before serving, roughly grind some cumin with a mortar and pestle and sprinkle liberally over the top. A fresh baguette would be a perfect accompaniment, as would a G&T.
Tip for More Awesomeness: if you can’t identify a mackerel, don’t fret: a smoked trout works just fine.
Click here for more pâté recipe ideas.
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