Festive canape recipe - smoked mackerel pate


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

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Black pepper, to taste

Vodka – optional

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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

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