Recipe: Mackerel pate step by step with pictures | Handy.Recipes

Mackerel pate

Cooked Mackerel Pate

Nutritional Value

Every self-respecting Latvian housewife has a recipe for smoked mackerel pâté in her arsenal. It is beloved for its versatility: it can be served as an appetizer, as a sandwich spread, as a canapé, or in verrins for a buffet table with aperitifs. In short, for better or for worse, inexpensive but exquisite style. My recipe is like this...

Author of the recipe

Ingredients for mackerel pâté:

  • Mackerel (hot smoked, 1 pc)
  • Apple ( 100 g)
  • Green onion (3g, one feather)
  • Mayonnaise (1,5 tbsp.l)
  • Lemon juice (2 tbsp.l)
  • Sour cream (2 tbsp.l)

How to cook mackerel pâté step by step with photos

Peel the skin off the smoked mackerel and remove the head, fins and tail. Halve it along the back and remove any bones that may be visible. Crush the meat with a fork. Any bones left are visible, so they can be easily removed. Even if you have some bones left, the mackerel is not a carp and its bones are soft.

Halve the apple and, without peeling it, cut it into small pieces. Sprinkle with lemon juice. I try to take a red-cheeked apple, it looks more ornamental.

Finely chop an onion.

Add sour cream and mayonnaise, mix and serve. If you can let the pâté sit, it will taste even better.

Nutritional Value:

Whole Dish:
1282.9 Calories
127.6 g
77 g
19 g
136.5 Calories
13.6 g
8.2 g
2 g

Mayonnaise, Beetroot, Lemon Juice, Sour Cream, Apple, Smoked, Fish, Green Onion, Additives, Fish and Seafood Additives

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