Smoked Mackerel and Horseradish Pâté with Beet Relish

Name: Smoked Mackerel and Horseradish Pâté with Beet Relish
Prep time: 20 min
Total time: 20 min
Yield: Makes 4 adult portions
Ingredients: 2 tablespoons bottled caramelized onions; 1 cup finely diced cooked beet; toast, crispbread or bruschetta, to serve; sea salt and freshly ground black pepper; 2 teaspoons lemon juice; 1 tablespoon hot horseradish sauce; ⅔ cup cream cheese; a splash balsamic vinegar; 5 tablespoons sour cream; 1 tablespoon finely chopped flat-leaf parsley or thyme leaves; 9 ounces skinless smoked mackerel fillets

Preparation info

Makes
4
adult portions

Difficulty
Easy
Ready in
20 min

Appears in

Madhouse Cookbook

By Jo Pratt

Published 2013

About

This is such an easy appetizer to prepare and the results are really impressive. Smoked mackerel has a delicious, rich flavor and a texture that is perfectly complemented by the sweet-and-sour beet relish. If you have beets left over from making this relish, try the Beet and Sour Cream Dip.

Ingredients

For the Smoked Mackerel and Horseradish Pâté

9 ounces skinless smoked mackerel fillets
5 tablespoons sour cream

Starter
Pescatarian

Method

Flake the mackerel into a food processor, removing any bones you come across. Add the sour cream, cream cheese, horseradish, lemon juice and plenty black pepper. Blend the pâté until smooth. Spoon into four individual dishes, cover with plastic wrap and put in the refrigerator.
To make the relish, mix all the ingredients together in a nonmetallic bowl and seaso