SMOKED MACKEREL PATE
Course
Main Dish
Ingredients
8
ozs
smoked mackerel skinned and de-boned
or trout
4
ozs
cream cheese
1
T
capers
½
red onion
finely chopped
4
cornichons
2
T
crème fraiche or fresh cream
Zest of 1 lemon + some juice
Few
leaves
Parsley
optional
1
stick of celery
optional
Salt and pepper to taste
Instructions
Blitz in a food processor to a coarse texture and season to taste
Recipe Notes
Serve with rye bread, toast, cracker biscuits or thins.
Can also be made with tinned sardines.