Smoked Mackerel Pate

Smoked Mackerel Pate 250 Author: Canadian Living Credits: Smoked Mackerel Pate 250

Mackerel was once regarded as a poor man's trout, but these days it's more appreciated for its gutsy robust flavour, plus it's been deemed an ocean-friendly option for fish lovers. If you like, garnish with more chopped fresh parsley or green onion.

  • Portion size 500 servings
  • Credits : Canadian Living Magazine: March 2007

Ingredients

  • 12 oz smoked mackerel (about 3 fillets)
  • 1/2 cup fresh bread crumbs
  • 1/3 cup whipping cream
  • 1/4 cup butter softened
  • 1 tablespoon lemon juice
  • 1 pinch cayenne pepper
  • 2 tablespoons finely chopped fresh parsley
  • 2 tablespoons finely chopped green onions

Method

Skin and bone mackerel. In food processor, pulse together mackerel, bread crumbs, cream, butter, lemon juice and cayenne just until puree. Stir in parsley and green onion. (Make-ahead: Refrigerate in airtight container for up to 5 days. Let come to room temperature to serve.)

Delicious served slathered over Irish Brown Bread.

Nutritional facts Per 1 tbsp 15 mL serving: about

  • Sodium 95 mg
  • Protein 3 g
  • Calories 46.0
  • Total fat 4 g
  • Cholesterol 17 mg
  • Saturated fat 2 g
  • Total carbohydrate 1 g

%RDI

  • Iron 1.0
  • Fibre 0.0
  • Folate 1.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 2.0
  • Vitamin C 2.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Smoked Mackerel Pate

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