smoked mackerel lemon paté

Smoked Mackerel Lemon Paté

 

Wanna smell like fish for two days? Here you go.

 

For 4 Servings:

 

Two Smoked Mackerels

250g Farmer’s Cheese or Ricotta

125g Yoghurt

Dijon Mustard

Small glass of Horseradish

Juice and zest of one lemon

Salt/Pepper/Nutmeg

2 Tbsp Olive Oil

Handfull of Parsley

 

Ciabatta or any other fresh bread with a nice crust

 

 

This recipe makes for a great entrée or lunch – perfect alongside a light, fresh tomato or cucumber salad and a glass of white wine. Or two. Ok. Have a bottle.

 

 

 

You can also use fresh mackerels and just fry them in a pan – less smoky flavour but still very much on the rustic side.

 

Get the mackerel’s meat and put it into a medium sized bowl – be careful not to remove too many of the fish bones  – it’s probably worth spending a few minutes picking the bigger ones from the bowl.

Put roughly a third of the meat aside – then mush the rest in the bowl with a spoon.

 

Add the Farmer Cheese, Yoghurt and the Olive Oil and mix until you have an even mixture that feels just nice for spreading on bread. Add as much dijon mustard as you like, tastewise – i usually use 3 or 4 tablespoons. Two teaspoons of horseradish should do, depending on your taste.

 

Add the mackerel meat we put aside prior to mushing all the good stuff – roughly crumb the intact filet pieces into the homogenous fish-cheesemass to end up with a nice mixture of mushed and intact fishmeat.

 

Season with the lemon juice, salt, pepper and nutmeg. Chop the parsley, add it and keep some leaves for topping. Put your bread into the oven to warm it.

 

Top with grated lemon zest, parsley leaves, fresh ground black pepper and a few small lugs of oliveoil – serve with a light salad and the oven-warm bread.