Darren Thomas, Head Chef at Apex City of London Hotel in London, tells us how to make one of his favourite dishes on the Addendum Restaurant and Bar menu.
This smoked mackerel pâté makes a delicious starter with crusty bread, or can be served as a dip with crackers or bread sticks at your next party.
Darren's smoked mackerel pâté recipe
To make the smoked mackerel:
2 large fresh mackerel
Sprinkle of coarse sea salt
Zest of half a lemon and half an orange
Buy the mackerel from you fishmonger and fillet them. Sprinkle the fillets with coarse sea salt and the lemon and orange zest and leave for 2 hours. Wash the fillets, pat dry and place in a smoker. Hot smoke the fish over oak chippings for 15 minutes then take out to cool down. Pick over the smoked mackerel fillets to remove the skin and bones.
Alternatively, you could use shop bought smoked mackerel.
To make the pâté:
250g smoked mackerel
110g low fat cream cheese
1 tablespoon of prepared horseradish cream
Pinch of cayenne pepper
Flake the smoked mackerel. Place the mackerel and the low fat cream cheese into the bowl of a food processor and blend well. Transfer the mixture into a medium bowl and mix in the lemon juice, horseradish and cayenne pepper, and season to taste. Place this mixture into a loaf tin lined with cling film and press down firmly. Chill down for several hours before serving. You could serve this with crackers, bread sticks, toast or fresh crusty bread.