Mackerel Pate
by Editorial Staff
This is a very tasty and tender boiled mackerel pate with cream cheese! It can be served on toast, on fresh bread, used as a spread for savory pancakes and pancakes, and served in small shortcrust pastry baskets as a snack.
Cook: 30 mins
Servings: 3
Ingredients
- Fresh frozen or fresh mackerel – 1 pc.
- Cream cheese – 100 g
- Olive oil – 0.5 tbsp
- Dill – 5 branches
- Salt to taste
- Ground black pepper – to taste
Directions
- Prepare foods for mackerel pate.
- Cut fresh or defrosted mackerel lengthwise along the belly and remove the entrails. Cut off the mackerel head. Rinse the fish under cold running water, pat dry with a paper towel and cut into small pieces.
- In a small saucepan, bring water (750 ml) to a boil. Salt water and dip the mackerel pieces into it. Boil the fish for 6-7 minutes.
- Put the cooked fish on a plate, cool, remove the meat from the bones.
- Transfer the mackerel meat to a bowl and chop with a fork.
- Add cream cheese, olive oil, chopped dill, salt and black pepper.
- Stir the mackerel pate until smooth.
- Mackerel pate is ready. It can be served immediately after preparation.
Bon Appetit!
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