Come Dine DB

Publication-approved historical recipe

Smoked mackerel pâté recipe

Historical recipe record without an accepted exact episode or contestant association.

Ingredients

  • 8 smoked mackerel fillets
  • 2–3 tbsp crème fraiche
  • Squeeze of lemon
  • 1 tsp horseradish
  • 1 tbsp natural yoghurt

Method

  1. Remove the skin from the smoked mackerel fillets and check the flesh carefully for remaining bones.
  2. Put the fish in a blender or food processor with 2 tablespoons crème fraîche, the lemon juice, horseradish and natural yoghurt. Blend until smooth, adding the remaining crème fraîche only if needed for the texture. Season to taste.
  3. Transfer the pâté to a clean serving bowl, cover and refrigerate until needed.