Smoked Mackerel Pate
The highlight of the day,as we travelled most of the way round the county hunting for the produce I needed, was my partner banging on the door of the prison shouting to be let in........... All he wanted was for them to open up the shop so that I could buy the goodies I needed. Bless him.
3smoked mackerel fillets
150 gcream cheese with chives
100 gcreme fraiche
3 tsphorseradish sauce
2 Tbspfreshly chopped dill
·juice of one lemon
·dill to decorate
How to Make Smoked Mackerel Pate
- Place the fillets of mackerel in suitable dish and heat thought in a microwave until they are hot, but still touchable. Whilst still hot peel / scrap the skin off each fillet and check for bones. Put one fillet to one side.
- Place the cream cheese, creme fraiche horseradish dill and about 2 tbsps of lemon juice into a bowl and mix well. Shred two of the fillets and add to cheese mix in bowl. Spoon cheese / fish mix into a liquidiser / food processor (I use a hand blender chopper attachment) and blend until smooth.
- Taste and if required add more lemon juice until you are happy. Then spoon pate back into the bowl. Shred the remaining mackerel fillet and add to the pate, mix well and chill in a covered container.