SE7EN'S A BANQUET, 9INE'S A BRAWL.

Smoked Mackerel Pâté

Posted On December 21st, 2014 Author Lia Rinaldo

Smoked Mackerel Pâté
Serves 4. From Sheila Stevenson. 

½ lb smoked mackerel, available all around us in Nova Scotia, you can sub in any smoked fish here really
2 ozs butter
1-2 tbsp olive oil
1 ½ tbsp lemon juice
4 tbsp double cream
Freshly ground black pepper
Pinch cayenne- or in my case smoked paprika from a previous smoker experiment

1. Catch your own fish. We didn't, but our friend Lou did.

2. Smoke the mackerel. Directions below.

3. Remove skin, bones and fat from the fish. Combine with butter in a food processor until smooth. Add the pepper and cayenne. Mix. Add olive oil and lemon juice through the feed tube and process until light and creamy. Finally add the cream, process until just mixed, check seasoning and place in a serving dish. Serve with hot toast and garnish with parsley and lemon wedges. Can be made with smoked trout or salmon.

Lou's Brining & Smoking Extravaganza
For about a dozen small mackerel.

1.5 L water
100ml lemon juice
100ml Worcestershire sauce
1 cup coarse or kosher salt
1 cup brown sugar
24 peppercorns lightly crunched
3 bay leaves

1. Mix it up. Salt and sugar must be completely dissolved before putting in the fish. Fillet mackerel removing heads, tails, guts, spine and the black stomach lining. Rinse clean in cold water then add to brine and weigh down, so they are submerged.

2. Brine for one hour. Remove but do not rinse. Lay flat to dry on baking sheets with the skin down.  Run the coarse pepper grinder over them one more time. Let them sit for a couple of hours in the sun to evaporate any loose liquid, all the time watching for cats. (I believe this a comment intended for Juan Carlos).

3. Smoke for an hour and a half at 200 degrees with apple wood chips. The skin can stick so be sure to oil the grills. Eat right out of the pan with your friends and then add them to the pâté recipe above.

Site Design: James Rothenburg