smoked mackerel pate, ah a rave from the culinary grave as it were. For me it will always revoke memories of my training. Straight out of catering school I completed a summer season in Salcombe, where I am sure it must have been on every menu in town, served either with hot buttered toast or the classic meba toast http://www.dawlish.com/article/details/118
for this recipe, plain smoked fillets may be used, or the peppered variety.
do not worry if the amount purchased is 50gm less or more, as you will see the recipe allows for this.
carefully peel the skin from the flesh and discard
into a bowl, carefully flake the mackeral flesh to ensure there are no bones
place into a food processor with 2/3's of the cream cheese and creme fraiche
pulse until smooth, adding more cream cheese and/or creme fraiche as required
add the horseradish and mustard and pulse again
remove to the bowl, season with salt, freshly milled pepper and lemon juice to taste (cut the lemon into wedges and use as many as required, and serve the remaining on the plate to each guest)
spoon into ramekins and chill until required
serve with a good crusty bread, toast, pumpernickel, plain crackers or slices of toasted baguette rubbed with a cut clove of garlic
chef notes
the chives may be replaced with a tsp of chopped dill, fennel, parsley or coriander
if a slightly coarser texture is preferred, only blend approx. 2/3's of the mackerel and fold through the remainder when seasoning
using this recipe as a base, try replacing the smoked mackerel with other smoked fish; salmon, trout or even poched kipper
