Smoked Mackerel Pâté
Mackerel was once regarded as a poor man's trout, but these days it's more appreciated for its gutsy robust flavour. If you like, garnish with more chopped fresh parsley or green onion.
Servings: 2 cups (500 mL)
Ingredients:
| Nutritional Info | |
| Per 1 tbsp 15 mL serving: about | - |
| cal | 46 |
| pro | 3 g |
| total fat | 4 g |
| sat. fat | 2 g |
| carb | 1 g |
| fibre | 0 g |
| chol | 17 mg |
| sodium | 95 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 1% |
| vit A | 2% |
| vit C | 2% |
| folate | 1% |
-
12 oz (375 g) smoked mackerel (about 3 fillets)
1/2 cup (125 mL) fresh bread crumbs
1/3 cup (75 mL) whipping cream
1/4 cup (50 mL) butter, softened
1 tbsp (15 mL) lemon juice
Pinch cayenne pepper
2 tbsp (25 mL) each finely chopped fresh parsley and green onion
Preparation:
Skin and bone mackerel. In food processor, pulse together mackerel, bread crumbs, cream, butter, lemon juice and cayenne just until puréed. Stir in parsley and green onion. (Make-ahead: Refrigerate in airtight container for up to 5 days. Let come to room temperature to serve.)
Source
Canadian Living Magazine: March 2007
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