Black Garlic Kitchen

Black Garlic Smoked Mackerel Pâté

A quick and easy creamy smoked mackerel pâté with a depth of smokiness from Black Garlic and smoked paprika.

smoked mackerel pate

Prep: 5 mins | Cook: none | Serves: 4

Ingredients

  • 200g peppered mackerel fillets* – skinned and flaked
  • 100g crème fraîche
  • 100g cream cheese
  • 1 tbsp creamed horseradish
  •  Juice of ½ lemon
  • 4 sprigs fresh dill
  • 5 cloves Black Garlic
  • ½ -1 tsp smoked paprika (according to taste)
  • 1-2 tbsp whisky (optional)
  • Salt and freshly ground black pepper

Method

  • Put all the ingredients with the exception of the salt and pepper into a food processor. Blitz until the desired consistency is reached.
  • Season to taste with salt and freshly ground black pepper. Add a little more smoked paprika if desired.
 

To Serve: serve with BGK’s Black Garlic Molasses Loaf or rye bread.

Top Tip: for added flavour and texture stir through some chopped fresh dill and two cloves of chopped Black Garlic. The addition of a tot of whisky adds a lovely smokiness to the pâté and complements the Black Garlic.

*the sustainability of seafood can vary, so check the Good Fish Guide to make sure you’re making an ocean-friendly choice.

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