Prep time:

Cooking time: 1 hour

Total time:

Serves: 6

4 Peppered Mackerel Fillets

1 Lemon

150g Creme Fraiche

3tsp Horseradish Sauce

1 Pack of Filo Pastry

Nicci Gurr creates some Smoked Mackerel and Horseradish Pate in a Filo Star

  1. Skin and flake the smoked mackerel, making sure that all
    the bones are removed.
  2. Zest and juice the lemon into a large bowl. Add the mackerel, crème fraîche and horseradish and mix thoroughly together by hand, using a fork – this gives a more rough-textured pâté.
  3. Put the pâté into a container and chill in the fridge.
  4. Cut four or five sheets of filo pastry into small squares (approximately 5cm across) and brush each sheet with melted butter layering into small tartlet tins approximately 4.5cm diameter, and blind bake for 5-6 minutes, or until crisp and golden brown. Place to one side and cool.
  5. When cups are cool, pipe in the mackerel pâté and garnish with food safe gold brushed leaves or gold leaf.

  • words:
  • pictures: David Merewether

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