Wednesday, 1 April 2009

Recipe: Smoked Mackerel Pate

I make this every week.  It is wonderful if you leave it for a day in the fridge, all the flavours seem to mellow and.  I often have it for breakfast the next day, a bit eccentric but satisfying.  Even people who don't or won't cook should try smoked mackerel pate, as it is so darn easy. And cheap.

  • 2 smoked mackerel fillets, skin removed (200g)
  • An equal amount of full fat cream cheese ( a 150g carton is perfect)
  • half a small red onion very finely chopped
  • juice of half a lemon
  • slug of tabasco sauce
  • generous handful of chopped parsley (or dill is lovely too, but sadly I can't seem to grow it)

Fling everything in a bowl and mix with a fork till combined and smooth (it will still be quite textured though).  Serve on top thick buttered, brown toast.  With salty sour gherkins on the side. And save the rest for breakfast!  Heaven.  

The same recipe is also lovely with smoked trout, particularly with some crispy, smoked, streaky bacon on top.

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