Smoked mackerel pate


Very simple but use the best ingredients for the best results. This is gorgeous with raw carrot batons and green stringless beans dipped into it.

3 deskinned and deboned smoked mackerel filets. I used Severn and Wye Smokery fish, as it is local and delicious.

200g of the best creme fraiche you can buy. Full fat. I used Cotteswold pure gold.

Zest of a small lemon and half of its juice

Salt and pepper.

Put in the mixer and whizz until smooth.

That’s it.

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