Snack
Smoked mackerel pâté
Ten minutes, no cooking, and it uses the cheapest smoked fish there is — mash it with a fork rather than blending and it stays a pâté rather than a mousse.
1gnet carbs
25gfat
11gprotein
273kcal
Per serving10 minServes 6
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Ingredients
For the whole dish · serves 6
- Smoked mackerel fillets11 oz
- Full-fat cream cheese5½ oz
- Sour cream2 oz
- Lemon1½
- Horseradisha teaspoon
- Black peppera good grind
Method
5 steps · 10 minutes
- Peel the skin off the fillets and flake the flesh, running a thumb through it to find the pin bones.
- Beat the cream cheese and sour cream together first, until smooth, before the fish goes anywhere near them. Added to cold lumps, they never combine.
- Mash the mackerel in with a fork, leaving some pieces whole. A blender gives you a smooth paste that tastes of much less.
- Add the horseradish and lemon juice, then taste. It wants more acid than seems right — smoked mackerel is rich enough to swallow a lot of lemon.
- Chill an hour before eating, and grind pepper over at the table.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
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