Smoked mackerel pâté

Great minds think alike, I made mackerel pate for lunch today!

I use lemon instead of lime and don't add any chili, I prefer to use some creamed horseradish (or freshly grated, if I've got some)  - and I used cream cheese rather than marscapone.  I served it with toasted home-made sourdough bread and cornichons.

Sometimes I add a small amount of chopped capers.

Love smoked mackarel.  You don't see it much in US markets though.  I get mine at Eastern European/Armenian specialty markets.  FWIW, prepared smoked trout pate is often available at fish and gourmet markets.  Not too different. 

I like smoked mackarel just as a fillet, like kippers, to partner scrambled eggs; on a bagel with cream cheese and fixings; and as a pate, more or less like the ones Chis and Ishbel describe. 

You can make a smoked fish pate entirely in the food processor without over chopping the vegetables, by rough cutting them, putting them in the blender with the cream cheese, a bit of sour cream, fish and whatever, "blitzing," and simply stopping when the veg are the right size.  The fish itself doesn't need to be completely pureed.  For one thing, it will break up more finer than crisp vegetables.  For another, a few hours will marry the flavors well enough even if the fish is slightly chunky.

My smoked fish pates usually include capers, shallots, red (bell)peppers, dill, parsley, chives, and lemon or lime juice.   Sometimes I kick up the heat by subbing a mild red chile (like a Fresno) for the bell pepper, or adding some fresh jalapeno or canned chipotle with adobo.

Thanks for reminding me.

BDL

Here in Florida smoked king fish is the one most guys do Marinated fish filets for 1 full day in white sugar, brown sugar,salt, ,water. Then smoke over hikory chips. Then put in Buffalo machine , with onions,celery,worchestire, Hellmans Mayo, pepper, We sell tons of this stuff. You can use other fish or even mix but king is good.

Exactly, ChrisBelgium!