Steps to Prepare Quick Smoked Mackerel Pate and Scandi Platter

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Smoked Mackerel Pate and Scandi Platter

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We hope you got insight from reading it, now let’s go back to smoked mackerel pate and scandi platter recipe. To make smoked mackerel pate and scandi platter you need 7 ingredients and 3 steps. Here is how you achieve that.

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

  1. Prepare 2 of smoked mackerel fillets.
  2. Take 30 of ml/2 tbsp cream cheese.
  3. Get 5 of –10ml/1–2 tsp creamed horseradish.
  4. Get of juice and zest of 1 lemon.
  5. You need of black pepper.
  6. Provide of cayenne pepper, to garnish.
  7. Provide of 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.

Steps 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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