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Smoked Mackerel Pate with Cranberry and Hazelnut toasts

  • Serves: 2
Smoked Mackerel Pate with Cranberry and Hazelnut toasts


  • 2 fillets of smoked mackerel, plain or peppered
  • 1 Tbsp crème fraiche
  • 1 Tsp Horseradish sauce
  • 1 dessertspoon lemon juice


  1. Remove skin from mackerel. Flake using two forks. 
  2. Mix in remaining ingredients.
  3. Spoon into ramekin dishes. Chill.
  4. Serve with Cranberry and Hazelnut Toasts.

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Capital and other initiatives in this company are co-funded by the European Regional Development Fund and Enterprise Ireland under the Border, Midland and Western Regional Operational Programme 2014-2020. The aim of the initiatives was to purchase assets to allow the company to increase productivity resulting in improved competitiveness, and to recruit a key manager bringing skills that are critical to future growth.

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