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Before you jump to Smoked Mackerel Pate and Scandi Platter recipe, you may want to read this short interesting healthy tips about Turn to Food to Boost Your Mood.
A lot of us have been trained to believe that comfort foods are not good and must be avoided. But if your comfort food is candy or junk food this is true. Other times, though, comfort foods can be completely nourishing and it's good for you to eat them. There are several foods that actually can improve your moods when you eat them. If you seem to be a little bit down and you need an emotional pick me up, try several of these.
Make a trail mixout of different seeds and nuts. Your mood can be improved by eating peanuts, almonds, cashews, sunflower seeds, pumpkin seeds, and other types of nuts. This is because these nuts are loaded with magnesium, which helps to increase your production of serotonin. Serotonin is the "feel good" chemical substance that tells your brain how you feel at all times. The more you have of it, the better you will feel. Nuts, on top of raising your mood, can be a great protein source.
As you can see, you don't need to stuff your face with junk food when you want to feel better! Try a few of these hints instead.
We hope you got benefit from reading it, now let's go back to smoked mackerel pate and scandi platter recipe. To cook smoked mackerel pate and scandi platter you need 7 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to cook Smoked Mackerel Pate and Scandi Platter:
- Take 2 of smoked mackerel fillets.
- You need 30 of ml/2 tbsp cream cheese.
- Get 5 of –10ml/1–2 tsp creamed horseradish.
- Use of juice and zest of 1 lemon.
- Take of black pepper.
- Take of cayenne pepper, to garnish.
- Get of serving suggestions: serve with smoked salmon, gravadlax, soused herring, potted shrimp or dressed crab, Scandinavian crisp breads or little rounds of toasted French bread, and potato salad if you wish.
Steps to make Smoked Mackerel Pate and Scandi Platter:
- Peel the skins from the mackerel fillets and discard, then flake the flesh into a mixing bowl, discarding bones as you do so. Add the cream cheese and horseradish, half the lemon juice, all of the zest and a good grinding of black pepper..
- Using a fork, mash the fish into the cream cheese until well combined, and you have achieved the texture you prefer, keep going for a really smooth pâté..
- Taste, and add more lemon juice, pepper or horseradish if needed. Cover and refrigerate for 1–2 hours. Lay out the smoked salmon and other seafood on a large plate, add bowls of pate and serve with crispbread or bread..
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