Jamie Oliver Smoked Mackerel Pâté is made with smoked mackerel, light cream cheese, lemons, fresh flat-leaf parsley, cress, celery, extra virgin olive oil, and good bread. This elegant Jamie Oliver Smoked Mackerel Pâté recipe creates a luxury appetizer that takes about 20 minutes to prepare and can serve up to 6 people.
Try More Jamie Oliver Recipes:
- Jamie Oliver Honey Roasted Parsnips And Carrots
- Jamie Oliver Air Fryer Yorkshire Pudding
- Jamie Oliver Green Tomato Chutney
🤎 Why You’ll Love This Smoked Mackerel Pate Recipe:
- Easy and Fast: You can make this recipe quickly and easily. It’s perfect when you need a tasty meal or appetizer without much work.
- Healthy and Tasty: This dish is good for you and delicious. Smoked mackerel has lots of Omega-3 and protein. The lemon and herbs make it really yummy.
- Many Ways to Serve: You can serve this pâté at fancy dinners or casual lunches. It’s great for any kind of get-together or just eating at home with your family.
- Saves Money: Smoked mackerel is not expensive but still makes a dish that feels special. This recipe is a great way to enjoy something delicious without spending a lot of money.
🍋 Jamie Oliver Smoked Mackerel Pate Ingredients
- 1 3/4 cups (400 g) smoked mackerel, from sustainable sources
- 7 oz (200 g) light cream cheese
- 3 lemons
- 1 small bunch of fresh flat-leaf parsley, leaves picked
- 2 small punnets of cress, snipped
- 2 celery sticks, finely sliced, plus a few celery leaves
- Extra virgin olive oil (as you like)
- 6 slices of sourdough or whole grain bread
🥣 How To Make Jamie Oliver Smoked Mackerel Pate
- Prepare the Mackerel: Begin by peeling the skin off the smoked mackerel and discard it. Place the fish in a food processor.
- Make the Pâté: Add the light cream cheese to the food processor. Zest one of the lemons and squeeze most of its juice into the processor. Add a few parsley leaves. Process everything for about 20 seconds or until the mixture becomes a smooth, creamy pâté. Taste and season with salt and pepper as you like.
- Prepare the Salad: In a large bowl, toss together the snipped cress, the remaining parsley leaves, and the celery leaves. Add the celery sticks. Dress the salad with a good squeeze of lemon juice, a splash of extra virgin olive oil, and a pinch of salt and pepper. Mix well.
- Toast the Bread: Heat a griddle pan over medium heat. Once hot, add the slices of bread in batches. Press them down with something heavy, like a frying pan, to ensure the bread gets nice grill marks. Toast for about 1 minute on each side or until golden and crispy.
- Serve: Cut the remaining lemons into wedges. Serve the smoked mackerel pâté with the griddled toast and the fresh herb salad. Place a few lemon wedges on the side. This dish pairs wonderfully with a nice glass of chilled white wine. Serve everything immediately while fresh and delicious.
💭 Recipe Tips
- Check the Fish: Make sure there are no bones in the mackerel before you blend it. This makes your pâté smooth.
- Use Only the Yellow Part of the Lemon: When using lemon zest and juice, avoid the white part under the skin because it’s bitter. Only use the outer yellow skin and the juice.
- Pick the Right Bread and Toast it Well: Sourdough or whole grain bread adds a nice crunch and flavor to your dish. Toast the bread on a hot griddle pan to make it crispy.
- Temperature Matters: Serve the pâté cold and the toast hot. This makes the dish more enjoyable because of the mix of warm and cool tastes.
🍝 What To Serve With Smoked Mackerel Pate?
Smoked Mackerel Pâté pairs well with toasted bruschetta, a fresh garden salad, crisp apple slices, and creamy cucumber dill salad. It also can be served alongside marinated olives, pickled onions, caper berries, and stuffed peppers.
🎚 How Long Does The Smoked Mackerel Pâté Last In The Refrigerator?
The smoked mackerel pâté can last in the refrigerator for up to 3 days when stored properly in an airtight container. Always check the smell and appearance before consuming if stored for longer periods.
Can I Freeze Homemade Smoked Mackerel Pate?
Freezing the pâté is not recommended because it can change the texture and not taste as good.
FAQs
How Do I Pick The Best Smoked Mackerel?
Choose smoked mackerel that looks shiny and moist. Avoid any that look too dry or have odd colors. Always buy from a place you trust.
What Can I Do If The Pâté Is Too Thick?
If your pâté is too thick, you can make it smoother by adding a bit more lemon juice or some olive oil. Blend it again until it’s just right.
Can I Use Preserved Lemons Instead Of Fresh Ones?
Preserved lemons can be used and they give a strong, special taste. Use a little less than you would with fresh lemons so it’s not too strong.
Try More Jamie Oliver Recipes:
- Jamie Oliver Miso Aubergine
- Jamie Oliver Cauliflower And Broccoli Cheese
- Jamie Oliver Honey Mustard Dressing
Jamie Oliver Smoked Mackerel Pate Nutrition Facts
- Calories 359
- Total Fat 22.8g
- Saturated Fat 4.9g
- Total Carbs 20.9g
- Dietary Fiber 0.9g
- Sugars 3.2g
- Protein 19.6g
Jamie Oliver Smoked Mackerel Pate
Description
Jamie Oliver Smoked Mackerel Pâté is made with smoked mackerel, light cream cheese, lemons, fresh flat-leaf parsley, cress, celery, extra virgin olive oil, and good bread. This elegant Jamie Oliver Smoked Mackerel Pâté recipe creates a luxury appetizer that takes about 20 minutes to prepare and can serve up to 6 people.
Ingredients
Instructions
- Prepare the Mackerel: Begin by peeling the skin off the smoked mackerel and discard it. Place the fish in a food processor.
- Make the Pâté: Add the light cream cheese to the food processor. Zest one of the lemons and squeeze most of its juice into the processor. Add a few parsley leaves. Process everything for about 20 seconds or until the mixture becomes a smooth, creamy pâté. Taste and season with salt and pepper as you like.
- Prepare the Salad: In a large bowl, toss together the snipped cress, the remaining parsley leaves, and the celery leaves. Add the celery sticks. Dress the salad with a good squeeze of lemon juice, a splash of extra virgin olive oil, and a pinch of salt and pepper. Mix well.
- Toast the Bread: Heat a griddle pan over medium heat. Once hot, add the slices of bread in batches. Press them down with something heavy, like a frying pan, to ensure the bread gets nice grill marks. Toast for about 1 minute on each side or until golden and crispy.
- Serve: Cut the remaining lemons into wedges. Serve the smoked mackerel pâté with the griddled toast and the fresh herb salad. Place a few lemon wedges on the side. This dish pairs wonderfully with a nice glass of chilled white wine. Serve everything immediately while fresh and delicious.
Notes
- Check the Fish: Make sure there are no bones in the mackerel before you blend it. This makes your pâté smooth.
- Use Only the Yellow Part of the Lemon: When using lemon zest and juice, avoid the white part under the skin because it’s bitter. Only use the outer yellow skin and the juice.
- Pick the Right Bread and Toast it Well: Sourdough or whole grain bread adds a nice crunch and flavor to your dish. Toast the bread on a hot griddle pan to make it crispy.
- Temperature Matters: Serve the pâté cold and the toast hot. This makes the dish more enjoyable because of the mix of warm and cool tastes.