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SMOKED MACKEREL PATE

SMOKED MACKEREL PATE


275 g (10 oz) smoked mackerel

50 g (2 oz) butter or margarine, softened

45 ml (3 level tbsp) creamed horseradish sauce

30 ml (2 tbsp) single cream

pepper

parsley sprig, to garnish


  1. The day before, skin the mackerel and discard the bones. Mash the flesh in a bowl.

  2. Mix the butter with the fish and add the horseradish sauce and cream. Season with pepper. Salt is not usually needed.

  3. Spoon the mixture into a serving dish, cover tightly and refrigerate until required.

  4. Leave the pate at room temperature for 30 minutes before serving. Decorate the surface of the pate with indentations made using a blunt edged knife and garnish with a parsley sprig.
    Serves 6

Variation
HERBY MACKEREL PATE


  1. Cream together 100 g (4 oz) butter or margarine, 30 ml (2 tbsp) chopped fresh parsley and 5 ml (1 tsp) lemon juice and beat well.

  2. In a 600 ml (1 pint) dish, layer the fish mixture and parsley butter, beginning and ending with a thick layer of fish.


SMOKED MACKEREL PATE

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