Smoked Mackerel Pate
34 people added this to their Recipe Box
This recipe makes 2 cup servings
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 |
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.
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 tbsp lemon juice
- 1 Pinch cayenne pepper
- 2 tbsp finely chopped fresh parsley
- 2 tbsp finely chopped green onions
Preparation
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.
Delicious served slathered over Irish Brown Bread.
Source : Canadian Living Magazine: March 2007
- Keywords : Appetizers; Food Processor; Make-Ahead; Butter; Fish; Bread crumbs; Cream;
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