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Smoked Mackerel Pâté

Ingredients
  Smoked mackerel 2 Large, skinned and boned
  Butter 10 Ounce, softened (275 gram)
  Cream cheese 4 Ounce (100 gram)
  Lemon 1⁄2 , juiced
  Freshly ground black pepper To Taste
  Parsley sprigs 4 (for garnish)
Directions

MAKING
1. Line a 1 lb. loaf tin with foil.
2. In a blender or food processor, puree the fish or mash well with a fork.
3. Gradually combine the remaining ingredients gradually and mix until smooth and well blended.
4. Pour the mixture into the loaf tin and smooth the top.
5. To freeze the P-té: Put some heavy object on top of the P-té, and then chill in the refrigerator until firm.
6. Once firm, turn out the P-té very carefully and wrap in foil and then cover with a freezer bag; seal the bag and freeze for later use.
7. Label the bag as it makes it easier to distinguish.
8. To thaw: Remove from the wrap and place on a serving platter. Thaw in the refrigerator overnight.

SERVING
9. Arrange the P-té on a serving platter and serve cut into thick slices.
10. Garnish with parsley sprigs just before serving.

TIP
P-té can be served either hot or cold, but it is considered to develop its fullest flavor after a few days of chilling.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Appetizer
Method: 
Chilling
Ingredient: 
Mackerel
Interest: 
Healthy
Cook Time: 
75 Minutes
Servings: 
4

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