Lightly drizzle olive oil over a baking tray and place the mackerel fillets on top, skin-side down. Season with salt, pepper, some of the rosemary and all of the thyme, plus half the lemon zest.

Remove the skin from the mackerel fillets and discard any bones, then break up the flesh into a bowl. Add the cream cheese, crème fraîche, one tablespoon of the horseradish, the Tabasco and ...

Taste, and add more lemon and/or horseradish, if needed. Using a fork or your fingers, flake the mackerel into large pieces and stir it into the cream cheese mixture. The fish will naturally break ...

Canned pâtés come in a range of options, from poultry or pork pâtés to fish pâtés made with mackerel, sardines, or tuna. You ...

This is one of the recipes they created - a delicious smoked mackerel pâté that's perfect for a light spring lunch. You can make this pâté in advance and keep it well covered in the fridge for ...

Available both fresh and frozen year round, smoked mackerel is one of the least expensive and most popular of all smoked fish. Smoked mackerel is brined before smoking, then kiln-smoked so that it ...

1 Remove any skin and any bones from the mackerel. They can be very small so ... 3 Pulse until the mix has is of a smooth-ish consistency and the pate is the texture you like.

Use this paté as a base for a sandwich with crunchy cos lettuce, try it in a roulade or add a bowl of it to a cheese platter. The key is fresh, moist smoked fish. Keep it simple as I have done ...

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With the demise of Ignite program, guard Dink Pate, who is projected as a 2025 NBA first-round pick, is signing with the G League's Mexico City Capitanes for next season, sources told ESPN's ...

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