Saturday, May 31, 2008

Smoked Mackerel Pâté

Smoked Mackerel Pâté
serves 4

1 smoked mackerel fillet, skinned
50g/2oz cottage cheese
60ml/21?2 fl oz sour cream
1/2 teaspoon dried fennel
1/2 teaspoon dried dill
juice of 1 lemon
salt and freshly ground
black pepper
freshly grated nutmeg

• Purée the mackerel in a food processor or blender.
• Add the cottage cheese, sour cream, lemon juice, fennel and dill. Continue blending until smooth, stirring occasionally.
• Spoon the mixture into a bowl. Season with salt, pepper and nutmeg to taste.
• Divide the mixture among four individual pots or dishes, cover and chill for 24 hours.

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