This is a variant on my classic smoked mackerel pate.
It was just so delicious, I had to give it another go.
The new, tarted-up version, has a citrus-y zing and a bit of a kick from the mustard.
It’s salty, sour and very very moreish.
So moreish that I ran out of corn crackers to smear it on and was reducing to scooping it up with lettuce leaves.
Lime & Mustard Mackerel Pate (makes one generous cup full)
- 2 smoked mackerel fillets
- 1 1/2 tbsps sour cream
- 1 tbsp fresh lime juice
- 1 tsp wholegrain mustard
- Flake the mackerel from its skin and break into pieces.
- Stir in the sour cream, lime juice and mustard. Mix thoroughly until it forms a paste. Refridgerate until needed.
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This recipe also appeared at The Healthy Home Economist