Pate...

[ummmm]

Does anyone make their own?

How does it compare to shop bought?

[LoftyLottie]

I used to make it years ago, but not any more. I used to actually make more mackeral pate than chicken liver. I can't handle chicken liver, or any offal any more.

[pastafreak]

I love chicken livers...and I would sauté them in butter-not oil. But that's just me,as I think they taste better.

[ummmm]

Do you use mustard powder Pasta?

[rowanwitch]

fish pates mostly

[AB Editor]

Mackeral pate sounds like a good idea. Do you do anything different? As it is so oily?

[LoftyLottie]

Hi Ed. I used to make it with soft (Phili) cheese, lemon, garlic and black pepper - using smoked mackerel - so no cooking involved. A very simple pate and very nice.

[rowanwitch]

Add a little lemonjuice and balsamic vinegar to taste cuts the oiliness and adding chopped parsley helps prevent the taste coming back

[DTCwordfan]

Good easy recipe here


to taste Salt
to taste Pepper
3 Smoked mackerel fillets
1 tbsp(s) Lemon juice
200 gm(s) Cream cheese
3 tbsp(s) Natural yoghurt
1 to 2 tbsp(s) Horseradish
1 tbsp(s) Chopped chives
sprinkling(s) Dried chilli
sprinkling(s) Paprika and if you can find chipotle pepper it is brilliant with it

Take the skin off the mackerel fillets and break into smaller pieces. Place these in a food processor with all of the other ingredients, except the paprika. Whizz until you have a smooth-ish consistency. Scoop into ramekins and smooth the top. Sprinkle on the paprika, cover the ramekins in cling film and place in the fridge for a few hours.

Take out of the fridge for about 20 mins before serving and serve with some crusty/dense etc bread, such as grainy wholemeal or rye bread. Some green salad perhaps as well.

[ummmm]

That sounds nice as well DT....I might have a pate party :-)

I used to make a spinach pate....which was lovely. I can't find the recipe now though.

[AB Editor]

http://www.mediterras...ach-and-ricotta-pate/

Something a bit like this?

I'm going to have to buy some nice bread on the way home.

[pastafreak]

No ummmm..I haven't..but I would try it..or maybe some grainy French mustard.

Sorry I took so long to come back...had to make a late lunch.

[pastafreak]

That looks really nice Ed.......I love ricotta cheese.

[mccfluff]

mmmm mackerel pate, might have to pop down the shop

[ummmm]

Similar Ed. With the one I used to make the spinach was cooked in veg stock until the stock reduced. Bit of cornflour and cream...then left to set. (with the garlic and onions)

Think I'll try the one in the link now though....