smoked fish pate

serves 4; prep time 20 mins plus chilling

can also be used for sandwich filling.

397g / 14oz red or pink salmon, canned in brine, drained
113g / 4oz smoked mackerel fillet
113g / 4oz quark skimmed milk soft cheese
juice of 1 small lemon
salt and freshly ground black pepper
57g / 2oz smoked salmon
2 TBS freshly chopped parsley

1. flake the salmon away from the skin and bones and put in a mixing bowl. Skin and flake the mackerel and add to the salmon

2. mix the soft cheese and the lemon juice into the fish, taste and seasona s necessary.

3. shred or finely chop the smoked salmon and mix into the pate. You can put it in a blender for a smoother pate.

4. cover and chill for 30 minutes then serve sprinkled with parsely and with lemon wedges to sprinkle and some salad or raw veggies.


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posted by jacqi on 29 May 09 - 6909 views


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