Smoked mackerel paté


One of the perks of being parked where we are is fresh smoked mackerel. The owner of this land (farmer Jos) catches and smokes his mackerel himself. He walked up to our van and handed us some of these tasty little buggers rolled up in some old newspapers. A very happy weekend it is!!

1 Smoked mackerel
75 g butter at room temperature
2 tbsp of crème fraîche
1 tsp of mustard
A few branches of flat parsley (finely chopped)
3 tsp of capers (finely chopped)
1/2 tsp of lemon juice

This recipe is one that we used to make very often for dinner parties in Amsterdam, it works perfectly as an appetizer or you can fancy it up as a posh starter. It is a super easy recipe that requires little to almost no work. Most of the work is removing the fillets of the fish, after that it's just a matter of mixing all the ingredients together.

If you want to make it even easier just buy the mackerel already filleted.

Depending on how smooth you want to make the paté you can add more butter, "the butter, the better they say"…. Actually no one says that. I say that.

Serve with crunchy toasted bread.