Smoked Mackerel Pâté

Kirsty’s sister Katie works in the Shack, and she gave this recipe a tweak by adding a cheeky scoop of mayonnaise (she loves mayonnaise!). She has perfected it and she’s now always the one who makes the mackerel pâté. For a change, we sometimes make this with hot smoked trout – as seen in the photo – and with a really smoky bit of trout it is absolutely scrummy. Both are perfect for wee canapés, and they make a great side dish to take on your picnic.

INGREDIENTS

•3 smoked mackerel fillets

•275g full fat soft cheese

•1 tbsp mayonnaise

•Juice and zest of ½ lemon

•2 spring onions, chopped

•5 or 6 chives, chopped

•A few sprigs of curly parsley, chopped •Black pepper

METHOD

1. Put the smoked mackerel fillets on a chopping board, skin side up. Slowly peel the skin off the meat, then turn the fillets over and remove the middle section of bones: you’ll see there’s a darker section running down the middle of the fillet, so run your fingers along it and you will feel a line of small bones. Use a knife to cut either side of them, and discard the bones. You will now be left with two sides of the fillet. Flake these into a large mixing bowl, checking for any stray bones – they are very small so can easily be missed.

2. Add the soft cheese, mayonnaise, lemon juice and zest, spring onions, chives and parsley and season really well with black pepper. Give it a good mix until you have a smooth texture.

Variation: Smoked Trout Pâté

Use 250g hot smoked trout instead of the smoked mackerel fillets, leave out the spring onions and swap the parsley for a finely chopped sprig of dill.

TIP: This can be kept in the fridge for up to five days – it’s even more delicious the day after you make it. It’s perfect for freezing too.