Smoked Mackerel Pate With Toasted Pitta Wings

Sooooo easy and delicious.  Smoked Mackerel Pate must be the easiest starter ever.  Fridge to plate in less than 10 mins.  Even some fishphobics love it.

There are bajjilions of recipes for mackerel pate out in recipe webland, and I usually just bung it in a bowl and taste it until I like it.

Any combination of cream cheese / lemon / fish works pretty well.  Adjust to your own liking really.

I used to add melted butter to the mix.  This adds to the calories, but not enough to the taste to justify them. It also makes the mix much firmer when the butter solidifies, so not so easy to spread.

**see note bellow

Other things I add occasionally, which also work well:  Cayene pepper, chopped capers, horse radish, or very finely chopped spring onions.....(obviously not all together !).

Ingredients
300g Smoked Mackerel
150g Cream Cheese
Lemon rind of 1lemon
Lemon juice to taste (I used the juice of 2 lemons, as I like it very zesty)
Salt and pepper to taste

This made enough for 8 (plus enough leftover for a snack lunch)


**note: the exception to the butter rule, is if I am making these a few days ahead, or for a present, I will smooth the pate down flat, and pour some clarified butter over the top to seal....they can then stay in the fridge for a week.  Just break the butter seal, and use as normal.

Remove the skin and any odd bones that have slipped through the net.  I tend to do this with my fingers, as its easier to spot any rogue bones.

Put all the ingredients in a bowl and mix with a fork until the consistency that you want.  (If you like it really smooth, put it in a blender). I prefer it a little rougher.

For the pitta "wings" cut the pitta at an angle, and open up.  Toast under the grill.

I generally serve these as a starter in these cute mini snap mason jars.

But for a lunch with friends, it tends to be a large mason jar or bowl.