RECI PES
MEL SHAND’S SMOKED MACKEREL PATÉ
PREPARATION TIME: 10 MINUTES | SERVES: 4
I’ve made gallons of this, losing any fear of catering for large numbers. It’s completely foolproof and I’ve never found a better recipe! MEL SHAND, DIRECTOR OF THE RIVER DEE TRUST
2. Transfer the mixture from the food processor to a bowl. Softly whip the cream and fold into the mackerel, adding more lemon juice to taste. 3. Pack the paté into containers and serve at room temperature with melba toast (for that 80s vibe), or sourdough and sliced tomatoes instead. 4. This freezes beautifully and defrosts quickly for emergency lunches. It’s also great on oatcakes or seeded crackers – and behaves itself in the picnic basket, too!
INGREDIENTS • 100g butter • 350g smoked mackerel fillets • Lemon, juiced • Salt and pepper, to taste • 150ml cream
STEP-BY-STEP GUIDE 1. Gently melt the butter in a pan. Skin the fillets and whizz them in the food processor (or chop finely), then add the melted butter, fresh lemon juice and seasoning.
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