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    The Mills Cafè's Smoked Mackerel Pâtè

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    The Mills Cafè's Smoked Mackerel Pâtè

    "At the Mills Café in Stroud, I had the best mackerel pâté I've ever tasted. I hope they're still doing it, as it was a couple of years ago. Fingers crossed that you can get the recipe for me." Helen Frewer, Wokingham, Berkshire. Luckily, the pâté is such a favourite with customers that it's still on the menu. "It's ever so simple and very popular with customers," says chef Nigel Edwards. "Mackerel is such a healthy fish and this is a great way to serve it".

    • Preparation time: 5 minutes
    • Total time: 5 minutes 5 minutes

    Serves: 6 as a starter


    • 3 smoked mackerel fillets
    • 300g cream cheese
    • 1 tbsp creamed horseradish
    • 1 tsp paprika
    • Slices of lemon, to serve


    1. Remove the skin from the mackerel and break the fish into chunks. Place in a food processor with all the other ingredients, apart from the lemon. Process until you have a coarse pâté. You might have to stop the processor and scrape the sides down a few times to get all the ingredients completely incorporated. Add salt and pepper to taste.
    2. Serve the pâté in scoops, or in little pots, with a wedge of lemon and either some wholemeal toast or a chunk of granary baguette. The pâté should keep, covered, in the fridge for up to a week.

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