Smoked Mackerel and Mushroom Pâté

When last week on Facebook I had seen that Matt and Keris from Fitter London  had made a paleo pâté with Mackerel, I just had to find out how, particularly as I have literally been googling with no avail ‘paleo mackerel pâté ‘ & ‘pâté  no dairy’ etc etc for ages, as I was sure that there could be a way of making a pâté without cream cheese.  Anyway, the basic recipe was exchanged across the gym floor – “throw some mushrooms, onions, garlic in a frying pan then blend with some mackerel”  and hey presto.  Here’s my take on the basic recipe with some quantities for guidance.   I had a few friends round for dinner this week and it made a fantastc dinner party starter!

Ingredients (serves 4 as a starter)

  • 2 smoked, Peppered Mackerel fillets
  • 250g pack of organic chestnut mushrooms
  • 1/2 white onion
  • 2 cloves garlic
  • parsley to dress (fresh preferable over dried)
  • olive oil
Method
  • Finely dice the onion & garlic and sauté in a little oil in a frying pan till softened.
  • Dice the mushrooms and add them to the frying pan.
  • Once the mushrooms are browned, tip all of the mixture into a blender and blend.
  • Take the mackerel fillets, remove the skin and flake into the blender with the mushroom mix.
  • Blend all ingredients together until smooth.
  • Scoop into 4 serving dishes, top with parsley.
The pâté tastes absolutely wonderful fresh from the blender whilst it’s still warm, but is also great cold once its been chilled in the fridge (will keep for around 2 days).  I served mine with celery sticks (and soda bread for the bread eaters).

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