Smoked Mackerel Pâté
“A creamy spread made from smoked mackerel, blended with cream cheese and herbs, perfect for serving on rye bread.”
Cream Cheese
Black Pepper
Mackerel
Lemon JuiceWhere it comes from
Smoked mackerel pâté is a Scandinavian delicacy that highlights the region's love for seafood and preservation techniques. This creamy spread is often enjoyed as an appetizer, showcasing the rich flavors of smoked fish combined with herbs. An interesting aspect is the use of rye bread as a base, reflecting local grains and traditional baking methods.
On the Palate
How it's made
3 steps · Show ↓20 min active · 10 min waiting
How it's made
3 steps · Show ↓- 15 min
In a mixing bowl, flake the smoked mackerel, removing any skin and bones. The fish should break apart easily into small pieces.
- 210 min
Add cream cheese to the bowl with the mackerel. Squeeze in lemon juice and sprinkle with black pepper. Mix until smooth and well combined, using a fork to break down any large chunks.
- 35 min
Taste and adjust seasoning if necessary, adding more lemon juice or pepper to balance the flavors. Transfer to a serving dish and chill briefly to firm up before serving.
