Smoked Mackerel, Horseradish & Chervil Pate • IINH
This gently scented smoked fish pate makes for a lovely starter or canapé or dip or lunchbox or breakfast or dinner - I can keep going. It will last for up to 7 days in your fridge so it can be made...
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Cooking tools:
- Food processor
- Kitchen scale
- Chef's knife
- Cutting board
- Grater
- Microplane
- Mixing bowl
- Spatula
- Measuring spoon
- Pepper mill
Ingredients
- 220 g smoked mackerel whole, from sustainable sources
- 60 g red onion finely diced (1 small onion)
- 200 g cream cheese
- 100 g crème fraîche or sour cream
- Zest of 1 lemon
- 3 tbsp juice
- 50 g freshly grated horseradish
- 20 g parsley finely chopped
- 10 g chervil or dill finely chopped
- 1/2 tsp cracked black pepper
- 1 Salt
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