Ingredients Jump to Instructions ↓

  1. For the pate

  2. 2 medium smoked mackerel

  3. 5 fl oz soured cream (150ml)

  4. 4 oz cottage cream

  5. Juice of half a large lemon

  6. salt , freshly-milled black pepper and nutmeg

  7. For the garnish

  8. A large lemon cut in wedges

  9. 1 bunch watercress

  10. A couple of pinches cayenne pepper

Instructions Jump to Ingredients ↑

  1. First skin the mackerel then carefully remove all the fish from the bones (if the mackerel are already filleted simply scrape the flesh from the skins). Now flake the fish, and place it in the goblet of a liquidiser, then add the cottage cheese, soured cream and lemon juice. Switch on and blend until completely smooth, stopping the motor and stirring the mixture half way through if you need to.

  2. Next, spoon the mixture into a bowl, taste and season with salt and freshly-milled black pepper, a pinch of nutmeg, plus a spot more lemon juice if you think it needs it. Pack into individual dishes, cover with foil and chill for several hours before serving.

  3. To serve, sprinkle on a touch of cayenne pepper, garnish with watercress and lemon wedges and serve with wholemeal toast.


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