This delicious Smoked Mackerel Pate recipe is dairy free, so it’s perfect for a paleo, Whole30 or lactose intolerant diet.
First, remove the bones from the fish.
They run down the centre of each fillet, and are rarely found in the narrowest third of the fish.
See above for two different ways to remove them easily.
Next, remove the skin.
Place the meat in a bowl, and mash it with a fork to break up the pieces. You can also use clean hands at this point to mash the fish which will allow you to feel for any bones you may have missed.
Without shaking the can of coconut milk, open it and scoop out 3 tablespoons of the thick white part, adding it to the bowl.
Horseradish can vary in potency, so start off with a 1 teaspoon, add it to the bowl, mix well and taste.
Add more if you’d like, tasting as you go.
I ended up adding 2 level teaspoons to my bowl in total.
When the pate is well combined, scoop into a small jar, cover and keep in teh fridge until needed.
Please enjoy my recipe! Jane | hedgecombers.com