Monday, September 14, 2009

Smoked Mackerel Pate with Cucumber Relish

This recipe Mary acquired at a Saturday cookery school some years ago. It never fails to be a crowd pleaser and so easy-peasy to prepare. Certainly there was none left after Saturday's BBQ.


8 oz smoked mackerel fillets
pinch ground mace or nutmeg
1 oz butter (melted)
8 oz curd cheese
pepper to taste
few drops lemon juice
Tabasco or little cayenne pepper

Remove skin and bones from fish, pound to a smooth paste with the mace, work in remaining ingredients


1 cucumber (sliced)
2 tbsp wine vinegar
1 tsp dry mustard
6 tbsp salad oil
3 dsp tomato ketchup
1 tbsp chopped fresh mixed herbs (parsley, chives, mint)
salt and black pepper

Combine dressing ingredients, spoon over cucumber, chill well before serving


Anonymous said...

Sounds good to me, is curd cheese the same as cottage cheese or is it cream cheese. I think this may be on my christmas menu.

Stuffy said...

Like the recipea, a good idea, 'tis very similar to my own highly commended mackerel pate, since you've a corn glut, let me share this corn relish I've developed, maybe in time for your next barbie

cook 2 sweetcorn in boiling water, 20 mins. slice off the kernels, still warm, and roughly liquidize half of them with a dessertspoon of creme fraiche and a splosh of water.

2 glugs of olive oil in a pan, finely chopped onion, cook till just golden but still with a little crunch then add 2 glugs of cider vinegar and a tbsp of caster sugar, a finely sliced red chili and both the pulverised and intact corn.

cool and chill till needed, keep a couple of weeks i expect but never managed more than 24 hours. Enjoy, or not, as you please :)