Smoked Mackerel Pâté III RecipeOrigin: Britain Period: Traditional |
Ingredients:
4 smoked mackerel fillets 
Smoked Mackerel Pâté III Preparation:Method:Flake the mackerel fillets, removing any remaining bones as you do so. Transfer the flaked fish to a bowl and beat in half the butter and the cream cheese. Now fold in the horseradish and season to taste with the salt, black pepper and lemon juice. Divide the mixture between two or three ramekins. Now melt the butter in a small pan an clarify by skimming off any foam that forms on the surface. Pour this clarified butter on top of the ramekins and colour with a little paprika. Cool then refrigerate for at least 2 hours before serving (it will keep for up to 3 days). Serve with hot toast. |
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