smoked mackerel patè


For Christmas we ordered (or rather Teresa ordered for us, thanks!) fine smoked salmon and mackerel from a smokery in Connemara which we had visited two years ago on a very wet August day!  This is the last of the mackerel.

In the Magimix I mix together equal quantities of smoked skinless mackerel and cream cheese (Philadelphia) and add lemon juice to taste. Best served with toast.

Another similar idea is to mix Philly with anchovy paste and lemon juice. Simple but effective.


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