Good things from a small kitchen.
I thought I’d try a new way with the mackerel fillets I hot smoke so in around five minutes I whizzed them up into a lovely pate.
The recipe is so simple. I put four fillets, about 200g of low fat cream cheese, Dijon mustard, the zest and juice of a lemon, spring onions and parsley into a food processor. Then whizzed up till smooth and seasoned to taste.
It was lovely with the slight zing of the mustard and spring onions that you don’t usually get from shop bought versions. I served it simply on some crusty bread with a squeeze of lemon and black pepper.