Steps to Make Favorite Smoked Mackerel Pate and Scandi Platter

Hey everyone, it is Brad, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, smoked mackerel pate and scandi platter. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Smoked Mackerel Pate and Scandi Platter is one of the most well liked of recent trending foods on earth. It’s easy, it’s quick, it tastes delicious. It is enjoyed by millions daily. Smoked Mackerel Pate and Scandi Platter is something that I’ve loved my entire life. They are fine and they look fantastic.

To get started with this particular recipe, we must prepare a few components. You can cook smoked mackerel pate and scandi platter using 7 ingredients and 3 steps. Here is how you can achieve that.

The ingredients needed to make Smoked Mackerel Pate and Scandi Platter:

1. Take 2 smoked mackerel fillets
2. Prepare 30 ml/2 tbsp cream cheese
3. Get 5 –10ml/1–2 tsp creamed horseradish
4. Make ready juice and zest of 1 lemon
5. Take black pepper
6. Prepare cayenne pepper, to garnish
7. Make ready serving suggestions: serve with smoked salmon, gravadlax, soused herring, potted shrimp or dressed crab, Scandinavian crisp breads or little rounds of toasted French bread, and potato salad if you wish

Instructions to make Smoked Mackerel Pate and Scandi Platter:

1. Peel the skins from the mackerel fillets and discard, then flake the flesh into a mixing bowl, discarding bones as you do so. Add the cream cheese and horseradish, half the lemon juice, all of the zest and a good grinding of black pepper.
2. Using a fork, mash the fish into the cream cheese until well combined, and you have achieved the texture you prefer, keep going for a really smooth pâté.
3. Taste, and add more lemon juice, pepper or horseradish if needed. Cover and refrigerate for 1–2 hours. Lay out the smoked salmon and other seafood on a large plate, add bowls of pate and serve with crispbread or bread.

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