SMOKED MACKEREL PATÉ. 08/01/13
Delicious with toasted brioche, this milk-soaked mackerel paté will convert even those who claim not to like smoked fish.
INGREDIENTS METHOD

This dish will keep in the fridge for a couple of days, but just make sure you bring it back up to room temperature before serving. Everyone seems to love this when I make it, even those who aren’t sure about smoked fish – soaking the mackerel in milk really takes the edge off its fishiness.

 

Serves 4–6

 

Approx 300ml/10fl oz whole milk

1 bay leaf

10 peppercorns

4 hot smoked mackerel fillets

1 heaped tsp capers

7 cornichons

1 tbsp chopped red onion or 1 spring onion

A handful of parsley leaves

3 tbsp crème fraîche

A squeeze of lemon

Toasted brioche, to serve

Pour the milk into a wide saucepan and add the bay leaf and peppercorns. Place over a medium heat and gently bring to the boil. Add the mackerel, then turn the heat off and leave the fish to soften in the hot milk.

 

On a large chopping board, chop together the capers, cornichons, onion and parsley until everything is coarsely chopped and combined. Transfer to a large bowl and mix in the crème fraîche.

 

Once the fish is cool enough to touch, remove the skin and flake into the bowl with the crème fraîche mixture. Discard the milk. Add a squeeze of lemon and a pinch of ground black pepper to the bowl.

 

Using a whisk, vigorously beat everything together for a few minutes until you have a light paste and the fish is broken up. Taste, and add more lemon juice or any other ingredient if you feel it needs it.

 

Scoop onto plates and eat immediately, or transfer to ramekins and chill until you need it. Delicious with toasted brioche.

 

Photo © Andrew Crowley

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SMOKED MACKEREL PATÉ. 08/01/13
Delicious with toasted brioche, this milk-soaked mackerel paté will convert even those who claim not to like smoked fish.
INGREDIENTS

This dish will keep in the fridge for a couple of days, but just make sure you bring it back up to room temperature before serving. Everyone seems to love this when I make it, even those who aren’t sure about smoked fish – soaking the mackerel in milk really takes the edge off its fishiness.

 

Serves 4–6

 

Approx 300ml/10fl oz whole milk

1 bay leaf

10 peppercorns

4 hot smoked mackerel fillets

1 heaped tsp capers

7 cornichons

1 tbsp chopped red onion or 1 spring onion

A handful of parsley leaves

3 tbsp crème fraîche

A squeeze of lemon

Toasted brioche, to serve

METHOD

Pour the milk into a wide saucepan and add the bay leaf and peppercorns. Place over a medium heat and gently bring to the boil. Add the mackerel, then turn the heat off and leave the fish to soften in the hot milk.

 

On a large chopping board, chop together the capers, cornichons, onion and parsley until everything is coarsely chopped and combined. Transfer to a large bowl and mix in the crème fraîche.

 

Once the fish is cool enough to touch, remove the skin and flake into the bowl with the crème fraîche mixture. Discard the milk. Add a squeeze of lemon and a pinch of ground black pepper to the bowl.

 

Using a whisk, vigorously beat everything together for a few minutes until you have a light paste and the fish is broken up. Taste, and add more lemon juice or any other ingredient if you feel it needs it.

 

Scoop onto plates and eat immediately, or transfer to ramekins and chill until you need it. Delicious with toasted brioche.

 

Photo © Andrew Crowley

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