Smoked Mackerel Spread (Gerookte Makreelpate)

By Karin Engelbrecht

dutchfood.about.com

Smoked Mackerel Spread

Picture © Ellen Schelkers

The inspiration for this dish came from my love of toasted sourdough bread with smoked salmon, cream cheese and chives. There's something about the combination of cream cheese, fish and sourdough, isn't there? It's really the kind of spread I prefer for lunch, but you can also serve it as an appetiser on small squares or triangles of bread. So, whether you have impromptu guests or you're looking for a quick and tasty way to add more omega fatty acids to your diet, you can whip this spread up in a jiffy. See my step by step guidefor this recipe.

Prep Time: 10 minutes

Total Time: 10 minutes

Ingredients:

• 7 oz. cream cheese (200 g)
• 1 cup flaked smoked mackerel
• 1 cup chopped celery leaves
• 1 tbsp horseradish
• 1 tbsp lemon juice
• Black pepper to taste

Preparation:

Gently pull the skin off the mackerel. Now flake the fish between your thumb and forefinger, removing any fine bones. Blitz cream cheese, mackerel flakes, celery leaves, horseradish, lemon juice and black pepper in a food processor until smooth. Serve the Smoked Mackerel Spread with sourdough or rye bread.

Serves 4.

TIPS:

You can also make this with other types of smoked fish. Try it with smoked trout or salmon.