Last time I was at Mums for a visit she presented us with her mackerel mash together with some homemade crusty bread and salad. I had completely forgotten about this mouthwatering masterpiece and quickly blagged the recipe from her as I had to share it with you here!!
So if, like me, you are a fan of this smokey oily fish and love the simplicity of fish pates on either toast or crackers then this could just be the recipe that converts you from spending £2 on those tiny pots of mass produced puree ( that taste neither fresh nor particularly appetising) to something fresh, fluffy and filling.
When i found out how easy this was I couldn’t believe it. All you will need is a stick blender with a bowl attachment (or as my mum does simply mash it with a fork – which gives it a rustic consistency.
Then assemble your ingredients…
- 1 pack of Smoked Mackerel Fillets (I used the ones with peppercorns on so I didn’t need to season)
- 1 Pot of cream cheese (don’t go for low fat here!!)
- 1 Tsp Horseradish
- Juice of 1 Lemon
- Some fresh chopped flat leaf parsley if you have it (I didn’t)
The method couldn’t be simpler
- Take the skin off the back of the mackerel and place most of it (I reserve one small piece to mash in later) into the blender bowl
- Add in the horseradish, cream cheese and lemon
- Blend until fully combined
- Pour into your storage container and add in the remaining mackerel torn into bits (and some chopped fresh parsley if you have it) and mix with a fork
- Serve with crusty bread or store in the fridge till needed.
The horseradish and lemon juice really lift this dish and using the fillets with the peppercorns adds a real bite. This isnt a thick and heavy pate, despite the cream cheese and it really makes a unique lunch or mid afternoon snack