You can make this delicious pate with most smoked fish. Or indeed with cooked salmon or tuna. I like to use peppered mackerel for this recipe. Gives it a kick, but you can use normal.
INGREDIENTS
150G smoked peppered mackerel
50g cream cheese (Philadelphia)
30ml lemon juice
1/4 teaspoon Cayenne pepper
1 tablespoon Olive oil
METHOD
Remove all skin from fish and place in food processor with cream cheese, lemon juice, & olive oil.
Blitz until smooth
Spoon into individual ramekins (4) or a large dish, sprinkle with cayenne and place covered in fridge for at least 2 hours to chill
Serve with homemade melba toasts or fresh crusty bread
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