
Matt Tebbutt
from
Market Kitchen
Fish pate has never been easier than this smoky version from Matt Tebbutt
Fish pate has never been easier than this smoky version from Matt Tebbutt
Smoked mackerel pate
Method
2. Melt a large knob of butter in a pan, keeping it moving at all times as you don't want the butter to split.
3. Fill 2 ramekins with the mackerel mixture, flatten and leave a small space for the butter. Pour the hot butter over the mackerel until the ramekins are full. Chill until the butter has set.
4. Serve in the ramekins with thin slices of grilled toast.
Prep:
10 min, plus chilling
Cook: 5 min
Cook: 5 min
Ingredients
1 fillet smoked Mackerel, skin taken off, debonedsqueeze lemon juice
handful Dill, finely chopped
3 tbsp sour cream
large knob Butter
grilled toast, to serve
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