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Scottish Recipes - Smoked Mackerel Pate

This is a very traditional fish pate recipe. Made from smoked mackerel with a touch of whisky to give it an added "zing"

Scottish Smoked Mackerel Pate Recipe

Ingredients:
12oz smoked mackerel
4oz Butter
4 oz cream cheese
5fl oz Double Cream
1 tablespoon lemon juice
2 tablespoons horseradish sauce
2 tablespoon whisky
Salt & pepper

Method:
Skin the mackerel fillets and remove all bones. Place all the ingredients(except seasoning) into a blender or food processor. Mix this to a medium thick consistency.

Season with the salt and pepper to own taste. Then pack the mixture into buttered dish (or dishes) and chill in the refrigerator. The mixture should serve 4-6 and should be served with oatcakes or warm buttered toast.

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The images and contents on this page are copyright free for personal use ONLY. All other uses may be considered by the copyright holder.

As with all recipes which involve cooking and baking a sensible approach must be taken especially when dealing with warm or hot (temperature) ingredients. If you are unable to take due care, please do not attempt to make any of these recipes. All recipes are tried at your own risk.

For US to UK equivalents for food weights and measurements see this rough guide