Friday, 26 April 2013

Summery Smoked Mackerel Pate

Spring finally seems to have made it's way to England, and the weather is starting to hint at picnics, bike rides, BBQs and dresses. It might not be quite there yet, but it's definitely got me in the mood to start eating like it's the summer. We've eaten lunch outside a couple of days, still firmly wrapped up in jumpers, and it's so lovely to feel a bit of sunshine! 

This delicious pate always makes me feel summery, even if you eat it in the middle of December. It's a doddle to make, and makes for a scrummy and easy lunch. The fresh creamy, lemony flavour means that it'll be sunny for your tastebuds, even if it's gloomy outside! 

Start by breaking up the mackerel into a bowl and removing the skin and any bones, then add in all the other ingredients.

And mash up with a fork until it's a gorgeous smush

250g smoked mackerel fillets
1 tbsp mayonnaise
1 tbsp plain yoghurt
1 tbsp double cream/single cream/creme fraiche
2 tsp lemon juice (fresh ideally, or from a bottle is OK too)
Black pepper to taste

1. Use your hands to remove the skin from the mackerel fillets. Break flesh into a bowl, feeling for and removing any remaining bones.
2. Add all the other ingredients and mix together with a fork, breaking down the fish. If you wanted, you could blend all or half of the mixture at this point for a much smoother pate. I prefer it left chunky though. Adjust flavourings to taste.
3. Enjoy, spread on wholemeal bagels/bread/biscuits, with sliced cucumber.

A perfect spring lunch! 

And there was enough leftovers for a bento lunch the next day!

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