Mackerel Pâté

Mackerel Pâté

A pâté made from a blue fish (thus are called in the Mediterranean area the edible saltwater or freshwater fish with a fat percentage over 2.5%) has properties that go well beyond the pleasure of the palate, as it provides an added source of nutrients.

Some days, time just stops so you can savor every single second!




Potato pie with mackerel pâté
Serves 4 to 6 children

Sauté 75 gr of chopped onion in 75 ml of olive oil. Add two cans of pâté. Peel and boil 1200 gr of potatoes. Drain and mash them until you get a puree. Pour 250 ml of warm milk and mix together. Finish with 75 gr of butter. Check the seasoning. Place a layer of puree in an oven dish, then the filling, and finish with another layer of puree. Brush with an egg yolk mixed with a few drops of cold water and salt as needed. Heat at 200ºC until golden brown. In the photo, this final step was replaced by chopped chives.


Tomato Salad with mackerel pâté and onion caramelised in Port wine
Serves 4 to 6 adults

Reduce 8 gr of sugar with 120 ml of Porto tawny and 20 ml of white wine vinegar by half, on a low heat. Peel and boil 8 small onions Cut 3 tomatoes into wedges after peeling. Peel 1 red onion, cut into thin slices and place in cold water with ice cubes for 45 minutes. Drain and place all the elements on the plate, together with two cans of mackerel pâté. Season with 60 ml of extra olive oil, a bit of the sugar and Port wine reduction and 20 leaves of oregano or fresh basil.


Illustration Daniel Moreira
Text Eugénio Roda
Recipes Luís Baena