Swing A Merry Mackerel

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Are you ready to Swing A Merry Mackerel? You’ll love this wonderful fish pate appetizer inspired by the musical Hot Mikado!
Swing A Merry Mackerel - a Hot Mikado inspired appetizer recipe

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Swing A Merry Madrigal is from the musical¬†Hot Mikado, although of course it originated from Gilbert & Sullivan’s light operetta¬†Mikado, which opened in London in 1885. The “hot” version opened in Washington, DC in 1986 and on the West End in 1995. I performed in traditional G&S shows from ages 8 to 25, and as much as I have a fondness for many of them, I have zero interest in ever being a cast member of Mikado. HOT Mikado is a very different story, and is absolutely in my top five musicals of all time, despite never having been part of a production in any way! The amazing rhythms, the vibrant costumes – love it!

As you know we love our puns here at Cabernet, and as well as the word ‘mackerel’ fitting in so well in place of ‘madrigal’, I particularly like that the fish is whizzed around in a food processor – so quite literally swung. I couldn’t vouch for its merriness, however.

This smoky fish pate is great for a super easy appetizer and can be prepared in advance.

Remove the skin from a few smoked mackerel fillets and place them in a food processor. Add softened cream cheese, lemon juice and paprika, and get ready to SWING that mackerel!

Add a tablespoon or so of water for a smoother pate, and swing it again. Taste for seasoning and add black pepper if necessary. You probably won’t need to add any salt, but you can be the judge of that!

Spoon the pate into a serving dish, and keep in the fridge until required. Serve with crudities and/or crackers.

Swing A Merry Mackerel - a Hot Mikado inspired appetizer recipe

Serves 4

Swing A Merry Mackerel
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Ingredients

  • 6 oz smoked mackerel fillets, skin removed
  • 8 oz cream cheese, softened
  • 1 tbs lemon juice
  • 1 tsp paprika
  • black pepper, to taste

Instructions

  1. Place the mackerel, softened cream cheese, lemon juice and paprika to a food processor and blend until smooth.
  2. Add a tablespoon or so of water for a smoother pate, and blend again. Taste for seasoning and add black pepper if necessary.
  3. Spoon the pate into a serving dish, and keep in the fridge until required.
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