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

  1. Prepare foods for mackerel pate.
  2. 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.
  3. 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.
  4. Put the cooked fish on a plate, cool, remove the meat from the bones.
  5. Transfer the mackerel meat to a bowl and chop with a fork.
  6. Add cream cheese, olive oil, chopped dill, salt and black pepper.
  7. Stir the mackerel pate until smooth.
  8. Mackerel pate is ready. It can be served immediately after preparation.

Bon Appetit!

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