Festive canape recipe - smoked mackerel pate
Ingredients
3-4 Smoked mackerel fillets – the peppered ones add texture (or try ones with chilli, for a bit of heat)
A small pat of butter, at room temperature
Juice and zest of half a lemon
1-2 Tspns creamy or hot horseradish sauce
You may also want to watch:
Black pepper, to taste
Vodka – optional
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Method
1. Using a fork, flake the mackerel, drawing it off the skin little by little, into a bowl
2. Add the butter, horseradish sauce, lemon juice, zest and black pepper to taste
3. Gently mix together, until all is incorporated, you can make it as rough, or smooth, as you like
4. For extra ‘kick’, try adding a splash of vodka
5. Serve on Melba toast, or tiny crackers, topped with a little lemon zest, or parsley
Try a light Italian wine such as Frascati, Pinot Grigio, Soave with these canapés, or a very dry sherry, a Tio Pepe or Fino
80's Pop Legend Angie Gold, Philippa James and Jonny Nelson from Lancashire One make smoked mackerel pate for the Lancashire One Christmas Special
Picture and video by Lancashire One
For more food videos from Philippa vist Tigger's Kitchen at Lancashire One - here
