Mackerel Pâté

A darkly rich malt whisky adds an edge to Sheila McConachie and Graham Harvey's delicious fish pâté
Mackerel Pâté
  • Rating:
  • Serves: 2
  • Cook Time: 5 minutes
  • Prep Time: 5 minutes plus 15 mins chilling
  • Effort: easy

Ingredients

  • 350 g smoked mackerel
  • 25 ml cider vinegar, or white wine vinegar
  • 30 ml BenRiach dark rum-wood finish 15 year old malt whiskey
  • 100 g Granny Smith apples
  • 1 pinches cayenne pepper

To serve

  • 2 thick slices brown bread, toasted
  • salad leaves
  • capers
  • lemon wedges

Method

1. Place all ingredients into a food processor and blend to a smooth paste.

2. Transfer to a bowl and chill over a larger bowl of ice for 15 minutes.

3. Serve in ramekins with warm brown toast, salad leaves, capers and a wedge of lemon for garnish.

Recipe from The Whisky Kitchen: 100 Ways with Whisky and Food

Rate This Recipe

1
2
3
4
5