‘Thai’ smoked mackerel pate

What to do when you need to knock up a quick canape at the last minute (LOL)? This! All it really involves is a bit of chopping and mixing, and everyone has mackerels, creme fraiche and spices knocking around all the time, right? I actually do, so there. I imagine this would work just as well with soft cheese too.

It’s Thai because it has coriander, chilli, fish sauce and lime in it, obviously.

Bottom line, it was well easy, cheap and quick, and the aforementioned Thai flavours are nice with strong fish, so it is a good alternative to a more usual shallot/parley mix in this kind of recipe.

I served the pate on classy little triangles of toast, but it would be good on any crackery thing or bread, or even a baked potato.

Click through for recipe

Ingredients (makes enough for 4 and a starter/snack)

2 smoked mackerel fillets

1 red chilli

a half-inch piece of ginger

1 small garlic clove

1 lime

1 handful of coriander leaves

1 teaspoon of fish sauce

4 tablespoons of low fat creme fraiche or soft cheese

 

Directions

Flake mackerel off skin into a big bowl and give it a bit of a mash with a fork.You kind of want the consistency of canned tuna.

Very finely chop the ginger, chilli and garlic and add to the fish along with the creme fraiche, juice of the lime and fish sauce.

Stir well until all ingredients are combined and you have a spreadable(ish) consistency.

Finely chop the coriander leaves and stir into the mixture with a good grind of pepper.

Spread onto your chosen pate vehicle and serve. Add thin slices of chilli if you want it to look fancy.

 

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