Salt & pepper. Tip the mixture into a plastic piping bag or sandwich bag, cut off the end and pipe six thick cylinders of the pâté onto a baking tray and put in the freezer to harden for about 1 hr. Mash again until you have a chunky pâté. Blitz to make a thick dressing, then chill. If you use all or part of this recipe in any way, it is at your own risk. This pate recipe is also family inspired. by email at
However, unlike our own recipes which are double-tested, Waitrose have not checked or tested this recipe and cannot accept any liability for its content or method. Half a teaspoon of fine sea salt. Plain boneless smoked mackerel - one standard supermarket packet is around 230g (this is usually about 2-3 standard fillets or 4-6 mini ones) (2 syns per 100g) 4 heaped tbsp quark 1 tbsp Fresh dill (or alternatively 1tsp of dried is fine if that’s all you have) Juice of quarter of a lemon Previous. This is a very quick and easy, dairy-free alternative to smoked mackerel pâté. Put it in a bowl, ready to serve. Select one or two smoked mackerel fillets. Smoked Mackrel Pâté with Olive Ciabatta Recipe: 3 Smoked Mackerel Fillets (peppered) Extra Light Cream Cheese; Fresh Parsley; Lemon juice; Seasoning – Pepper; Method: Pop the Mackerel into the blender, breaking up with your hands as you go; Add half of the Cream Cheese, some Lemon juice, Parsley and Pepper; Blend well, giving it a stir and taste Waitrose peppered smoked mackerel fillets Typical weight 0.31kg. Click recipe title to see the method . Serve on toast with a few leaves of mixed salad, or use to make sandwiches. Do not throw away any of the seeds or the peelings. Put the smoked mackerel in a food processor or blender with the quark or fromage frais, balsamic vinegar and Worcestershire sauce. Blend. May 6, 2015 - Fresh mackerel pâté is a real joy, and this smoked mackerel pâté recipe is an absolute corker. Quark is a fat free slightly acidic German curd cheese available from the cheese selection. I am not a great fish eater, but one of the fish I do love is the Atlantic mackerel. Perfect smoked mackerel pâté Photograph: Felicity Cloake This is wonderful served on sour rye bread, or crisp toast, with some pickled capers or beetroot, and a peppery watercress salad. www.bristolbites.co.uk/2017/06/21/recipe-syn-free-smoked-salmon-pate 250ml buttermilk (or yoghurt with a squeeze of lemon) Handful of oats. Can be made 1 day ahead and kept in the fridge. The Wonderful Atlantic Mackerel . Peel and flake the mackerel and tip into a small blender with the cream cheese, lemon zest and half the lemon juice, and pulse to make a pâté. Smoked Mackerel Pâté. Recipe from Good Food magazine, July 2014. https://www.jamieoliver.com/.../pasta-recipes/carbonara-of-smoked-mackerel Mash again until you have a chunky pâté. Serve on toast with a few leaves of mixed salad, or use to make sandwiches. STEP 1. Remove a strip of peel from the cucumber – it’s easiest with a swivel peeler, but a normal one also works – then peel 12 neat ribbons off the cucumber. customersupport@waitrose.co.uk, You can also add it to one of your existing cookbooks, Send a link to this recipe to a friend or your own e-mail address as a reminder. 100g butter, chilled and diced. 1 … Arrange the other ingredients on a large serving platter, with the mackerel pâté alongside, and tuck in. Use the neat ribbons to wrap around the pâté and put in the fridge. Break up the fish as you pop it into a blender, or small bowl or jug if you use a hand blender. Add a grinding of black pepper – just enough to taste. Add the chopped dill and pulse again to mix. STEP 2. Waitrose.com is happy to host a community of passionate foodies and we encourage you all to share your own recipes here on the site. Recipe from Good Food magazine, February 2017. To serve, pour a little dressing onto each plate, sit a cucumber-wrapped pâté on top, neatly scatter the diced cucumber and dill fronds, and drizzle over more olive oil. If you are unable to use JavaScript
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