I have been making this recipe for years – it is so simple and so tasty that you can’t really go wrong. If you’ve never tried it on your children, I urge you to – in my experience, adults and children alike love it, and what’s more, it’s good for you – mackerel is an oily fish full of VIP Omega 3. Some recipes over-complicate mackerel pate, I think all you really need is mackerel, soft cheese and lemon juice. It really is that easy.
You’ll find smoked mackerel in shrink-wrapped packs in the chiller in the supermarket; I opt for the non-peppered one as it can be a bit strong, and the children prefer it without peppercorns. Once you’ve skinned the mackerel, this can be made pretty much one-handed as you just stick everything in the food processor. Which then goes in the dishwasher. Joy. The other great thing is that it freezes beautifully, so you could make double and keep some for next time. More joy.
Mackerel pate is great served on toast for lunch or a snacky tea, but it also works brilliantly as a dip; children (and dinosaurs) love dunking carrot batons, red pepper strips, cucumber sticks, breadsticks, strips of pitta bread and Kettle chips into it, too.
200g smoked mackerel
100g light cream cheese
Juice of half a lemon
Twist of black pepper (but not if you chose the peppered smoked mackerel)
What to do
1. Remove the skin and put the mackerel fillet in a food processor with the cream cheese and the lemon juice and a twist of black pepper.
2. Blitz until combined and taste; if you feel it needs a bit more lemon juice add another squeeze.
3. Serve as suggested (dinosaur optional).