Smoked Mackerel Pâté
We source our mackerel from a supplier on the Cornish coast and it is delicious. This pâté keeps for a few days in the fridge, so you can use it in a number of ways - as a spread with crusty bread, in a toasted sandwich with a slice of melted Gruyère, or dolloped on a salad.
|25g||home-made or good-quality purchased mayonnaise|
|Grated zest and juice of ½ lemon|
|10||drops Tabasco sauce|
|Freshly ground black pepper to taste|
|250g||smoked mackerel fillet, skinned and flaked|
Mix together the crème fraîche, cheese and mayonnaise until smooth. Add the lemon zest and juice, Tabasco, salt and a few good turns of pepper. Add the mackerel and fold through the mix. Check the seasoning and adjust if necessary before serving.