Hey everyone, it is John, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, smoked mackerel pate and scandi platter. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

Great recipe for Smoked Mackerel Pate and Scandi Platter. Easy summer entertaining, this makes a great appetizer or a relaxed supper for two. Once you've made this pate you'll never buy those measly little supermarket tubs ever again.

Smoked Mackerel Pate and Scandi Platter is one of the most popular of current trending meals in the world. It is easy, it is quick, it tastes yummy. It is appreciated by millions every day. They’re nice and they look wonderful. Smoked Mackerel Pate and Scandi Platter is something which I have loved my whole life.

To get started with this recipe, we have to first prepare a few components. You can cook smoked mackerel pate and scandi platter using 7 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make Smoked Mackerel Pate and Scandi Platter:

1. Make ready 2 smoked mackerel fillets
2. Prepare 30 ml/2 tbsp cream cheese
3. Get 5 –10ml/1–2 tsp creamed horseradish
4. Take juice and zest of 1 lemon
5. Take black pepper
6. Make ready cayenne pepper, to garnish
7. Get serving suggestions: serve with smoked salmon, gravadlax, soused herring, potted shrimp or dressed crab, Scandinavian crisp breads or little rounds of toasted French bread, and potato salad if you wish

It's worth giving it a try even if you think they may turn their noses up as it's full of. Smoked mackerel pâté platter; Save recipe. Arrange the other ingredients on a large serving platter, with the mackerel pâté alongside, and tuck in. Smoked mackerel pate works well for both canapes and starters, as well as part of a wider buffet.

Instructions to make Smoked Mackerel Pate and Scandi Platter:

1. Peel the skins from the mackerel fillets and discard, then flake the flesh into a mixing bowl, discarding bones as you do so. Add the cream cheese and horseradish, half the lemon juice, all of the zest and a good grinding of black pepper.
2. Using a fork, mash the fish into the cream cheese until well combined, and you have achieved the texture you prefer, keep going for a really smooth pâté.
3. Taste, and add more lemon juice, pepper or horseradish if needed. Cover and refrigerate for 1–2 hours. Lay out the smoked salmon and other seafood on a large plate, add bowls of pate and serve with crispbread or bread.

Add more horseradish if you like. Serve with the toasted rye bread and top with the pickled beetroot and dressed cucumber. Remove the skin from the fish - the odd bone is fine as the mixture will be blended. Add the fish to the blender. Add the horseradish, mustard, black pepper, crème fraîche and lemon.

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