SMOKED
MACKEREL & MUSTARD PATE
NO COUNT
RECIPE
Serves 4
225g smoked
mackerel fillets, skin removed
1 tbsp coarse
grain mustard
115g Quark
(or extra light Philly)
1 tbsp
chopped fresh parsley
juice of ½
lemon
salt &
pepper
Using a fork,
break up the mackerel fillets in a bowl. Add the mustard, quark or
philly, parsley and lemon juice. Mix well and season.
Press into 4
ramekins and smooth the tops with a knife. Refrigerate until ready to
serve.
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