Smoked Mackerel Pate
Ingredients
- 450g skinned mackerel fillets
- 2 chopped shallots
- 75g tomato puree
- 75ml double cream
- 5ml brown sugar
- 15ml fresh basil
- 1.25ml dried tarragon
- 8 crushed peppercorns
- Juice of 1/2 lemon
- Afew drops of Tabasco
- 25g butter
Instructions
- 1. Melt the butter in a saucepan and add the shallots. Fry for 2-3 minutes until they soften.
- 2. Add the tomato puree, lemon juice, sugar, herbs and peppercorns. Continue cooking for 4-5 minutes and then add the Tobasco sauce and allow to cool.
- 3. Using a liquidiser, puree the mixture as well as the cream and mackerel fillets.
- 4. Transfer the mixture to a small dish and cool. Serve with toast.
- Serves 4. Preperation time 20 mins.
