Scottish mackerel pate

[Ishbel]

12 oz smoked mackerel
4 oz butter
4 oz cream cheese
5 flu oz double cream (1 small pot)
1 tablespon lemon juice
2 tablespoons horseradish sauce
2 tablespoons whisky
salt and pepper to taste

Skin mackerel and remove the bones. Place all the ingredients apart from S&P into food processor and mix to a stiff consistency. Season with S&P, to your taste. Pack pate into a buttered dish and chill. Serve with oatcakes or hot buttered granary toast.

[Shunka]

OOOHHH Ishbel!! This looks so good!!! I can't get smoked mackeral here, do you think it would work with canned? BTW, thank you for another winner!!

[Ishbel]

I've never used canned mackerel, so I'm not sure.... maybe if you make sure you drain it well?

It's a really common Scots recipe, I think just about every family has one! So quick and so tasty for a quick snack, or as a starter.

[Shunka]

I'll let you know after I try it with the canned. I think it should work, just would not have quite the same flavor. Yes, I will drain it very well; my kitties and dogs love the liquid, lol.

[shpj4]

Your receipte for the Scottish Mackerel Pate sounds wonderful. That is definitely something that I will try.

Have a nice day.