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Smoked Mackerel Paté

24 Jun

Fisherman’s tales? I love the perspective which makes this cod look “——THIS BIG——“!

The Codfather

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

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Posted by on June 24, 2011 in Recipes

 

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