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Smoked Fish Pate
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Smoked Mackerel Pate

Smoked Mackerel pate with toast and pickled onions inspired by Row 34
Prep Time15 minutes
Cook Time30 minutes
rest time1 hour 30 minutes
Total Time2 hours 15 minutes
Course: Appetizer
Cuisine: American, French
Keyword: classics, Dip, Homemade
Servings: 4 people
Calories: 202kcal

Ingredients

  • 3/4 pound mackerel
  • 1/2 cup crème fraiche or sour cream
  • 1/4 cup chopped chives
  • 1 tablespoon mustard
  • 1 lemon juice
  • salt and pepper

Instructions

  • Season the fish and let it sit for 1 hour in the fridge.
  • Start your smoker and bring it to 200.
  • Smoke the fish until it is cooked through, about 30 minutes.
  • Remove the flesh of the fish from the skin and make sure there is no bones. The bones are small and are easy to miss!
  • Mix the fish in a bowl with the rest of the ingredients. Mix well and adjust seasoning to taste. You might need more or less creme fraiche depending on how much fish you end up with and how juicy it is. You can use sour cream if you cant get creme fraiche.
  • Put the mixture into a ramekin and refrigerate for an hour before serving.
  • Serve with toasted bread and pickled onions.

Nutrition

Calories: 202kcal | Carbohydrates: 4g | Protein: 18g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 57mg | Sodium: 124mg | Potassium: 432mg | Fiber: 1g | Sugar: 2g | Vitamin A: 349IU | Vitamin C: 18mg | Calcium: 60mg | Iron: 1mg