Dorset Delicacy: Smoked Mackerel Pâté With Dorset Watercress
Dorset Delicacy: Smoked Mackerel Pâté with Dorset Watercress is a classic dish from the beautiful county of Dorset, known for its fresh and flavorful ingredients.
Ingredients
- 200g smoked mackerel fillets, skin removed
- 100g cream cheese
- 1 tablespoon horseradish sauce
- Juice of 1 lemon
- Handful of fresh Dorset watercress, chopped
- Salt and pepper to taste
Instructions
- Place the smoked mackerel, cream cheese, horseradish sauce, and lemon juice in a food processor. Blend until smooth.
- Transfer the mixture to a bowl and stir in the chopped Dorset watercress. Season with salt and pepper to taste.
- Cover and refrigerate for at least 1 hour before serving.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 0 minutes
- Total time:
- 15 minutes
- Cooking method
- No cooking required
Nutritional facts per 1 serving
- Calories
- 150 per serving
- Protein
- 12g
- Carbohydrates
- 2g
- Fat
- 10g
Supplies
Food processor Bowl Cover for refrigeration
Tools
Knife Cutting board Spatula
Serving suggestions
Serve the smoked mackerel pâté with Dorset watercress on toasted sourdough bread or with a side of crisp, fresh salad.
Tips & tricks
For an extra kick of flavor, add a pinch of smoked paprika to the pâté mixture before refrigerating.
Cost
$10