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.
SMOKED MACKEREL PATE
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
CUCUMBER RELISH
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
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.
SMOKED MACKEREL PATE
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
CUCUMBER RELISH
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
Labels: food
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Comments:
<< Gullible's Travels Home
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.
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 :)
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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 :)
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