Fisherman’s tales? I love the perspective which makes this cod look “——THIS BIG——“!
Mark had such an amazing time fishing off the coast of Weymouth and apart from the beautiful iridescent mackerel, the catch of the day had to be the turbot.
A sunny evening was perfect to get the mackerel in the smoker and onto the barbeque to infuse it with an amazing smokiness (although bought smoked fillets work just as well).
With a plethora of delicious fish, we thought it would be a good idea to do a delicious paté recipe for you to try.
June Recipe: Smoked Mackerel Paté
4 Portions – (Use ingredients straight from fridge: no chilling time required)
Blend together (by hand or processor):
4 Smoked Mackerel fillets – skinned, bones removed & flaked
125g Cream Cheese
150ml Sour Cream
Juice from half a Lemon
1 dessertspoon Grated Horseradish/Hot Horseradish Sauce
Add Salt & Pepper to taste