Smoked Mackerel Pate
Tรผtsรผlenmiล Uskumru Ezme
This rich and smoky pate combines flaky smoked mackerel with creamy cheese and herbs for an intensely savory spread. The pale gray mixture has a smooth, spreadable texture dotted with flecks of fresh herbs. Perfect for elegant appetizers or casual mezze platters, this pate transforms simple smoked fish into something special.
Ingredients
Instructions
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Prepare the fish
Remove the skin from smoked mackerel fillets and check carefully for any remaining bones, removing them with tweezers. Break the fish into large chunks with your hands. Allow the fish to come to room temperature for 10-15 minutes. Do not use a knife as this will create too fine a texture.
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Soften the cheese
Place cream cheese in a large mixing bowl and let it sit at room temperature for 15-20 minutes until soft and spreadable. The cheese should give easily when pressed with a fork. Do not microwave as this will make it grainy.
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Chop the herbs
Finely chop fresh dill and parsley, removing any thick stems first. The herbs should be chopped into small 2-3mm pieces for even distribution. Pat the herbs dry with paper towels to remove excess moisture. Do not wash them after chopping or they will become soggy.
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Combine ingredients
Add the mackerel chunks to the softened cream cheese and gently mash with a fork for 2-3 minutes until combined but still chunky. Fold in lemon juice, herbs, and black pepper, mixing for 1 minute until just incorporated. Do not overmix or the texture will become too smooth.
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Final mixing
Drizzle olive oil over the mixture and fold gently with a spoon for 30 seconds until the oil is absorbed. Taste and adjust seasoning as needed. The pate should hold together but remain slightly chunky. Do not add salt as the smoked fish provides enough saltiness.
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Chill and serve
Transfer the pate to a serving bowl or individual ramekins and smooth the top with a spatula. Cover with plastic wrap and refrigerate for at least 30 minutes to firm up. The flavors will meld and intensify during chilling. Do not serve immediately or it will be too soft to spread properly.
Tips
Cooking Tips
For the smoothest texture, flake the mackerel while it's still slightly cool but not cold - this prevents the oils from solidifying and makes mixing easier.
Alternatives
Replace cream cheese with Greek yogurt mixed with 1 tbsp butter for a lighter version, though the texture will be less rich and creamy.
Serving & Storage
Serve with toasted sourdough, crackers, or fresh vegetables as part of a mezze spread. Store covered in refrigerator for up to 3 days, but bring to room temperature 15 minutes before serving.
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