Recipes

Smoked mackerel pate

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Smoked mackerel pâté
Serves 4
200 grams hot smoked mackerel fillets

150g cream cheese
 Philadelphia
100g crème fraîche

3 tsp horseradish
 cream
juice of ½ Lemon
1 tbsp cut chives
1 piece of white chicory, cut in fine julienne
a little salt
10 turns of fine pepper.
Skin the mackerel fillets and do a quick check for any bones
Flake three quarters into a food processor with the cheese, crème fraîche and horseradish and whizz until smooth.
Add a good grinding of black pepper, and lemon juice to taste, then fold through the chives, chicory and the remaining fish. Serve with freshly baked Foccacia or on crostini. We garnished with sliced radishes, French of course!

May 22 nd  The corn and tomato seeds have grown enough to be planted out by Rosa. The broad beans are slowly developing. Now to keep slugs away. A pot of beer ? And sun
May 22 nd
The corn and tomato seeds have grown enough to be planted out by Rosa. The broad beans are slowly developing. Now to keep slugs away. A pot of beer ? And sun

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