This dish is the perfect appetizer for sandwiches or tartlets. The smoked mackerel pâté has a creamy texture thanks to the combination of cream cheese and boiled , while the paprika adds a delightful kick.
Ingredients:
- 1 smoked mackerel (250-300 g)
- 2 boiled eggs
- 100 g cream cheese (Philadelphia or similar)
- 1 tsp sweet paprika
- Juice of half a lemon
- Salt and pepper to taste
- Fresh dill for garnish
Preparation:
Remove the skin and bones from the smoked mackerel, and break the fillet into pieces.
Chop the boiled eggs with a knife or grate them.
In a blender or a deep bowl, combine the mackerel, eggs, cream cheese, and lemon juice. Blend until you achieve a smooth, paste-like consistency.
Add paprika, salt, and pepper to taste. Mix thoroughly.
Your mackerel spread is ready! Transfer the fish pâté to an airtight container and chill in the refrigerator for at least 1 hour.
Serving Suggestions
Serve the mackerel pâté with cream cheese on toast, crackers, or fresh bread. Garnish with fresh dill and a slice of .
This pâté is perfect for breakfast sandwiches or as an appetizer for a festive table. Storage: in the refrigerator for up to 3 days in a sealed container.
Life Hack
If you prefer a spicier flavor, add a pinch of cayenne pepper or mustard. For a creamier texture, increase the amount of cream cheese to 150 g.
