I am sharing my first recipe here and this is as easy as ABC. Also if you like mackerel you will find this hard to resist. It makes for a wonderful starter served in individual ramekins topped with a film of butter with melba toast or just enjoy it every chance you get with nice fresh bread, this is my fave spread ever.
I hope this goes ok
ingredients:
1 shallot
a few sprigs of fresh parsley (optional)
25 gr softened butter
200gr smoked mackerel
150gr soft cheese
2tbs. creme fraiche
1tbs creamed horseradish
salt and pepper to taste
lemon juice from half of lemon (optional)
add shallot and parsley to the bowl and chop for 5 sec. speed 5
Take the skin of smoked mackerel add all the ingredients to the bowl and whizz for 2sec. on speed 5 if you prefer a coarser pate like mine or longer for a smoother one.
Tips:
You can leave the butter and cream cheese out if you are looking for a lower calorie pate and replace the quantities stated with quark. Also leave out the lemon juice for a richer pate. I love parsley through mine but again this taste delicious without fresh herbs.
It freezes wonderfully, add a film of melted butter over the top of the pate grind some black pepper and freeze after its set.
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