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Mackerel pâté

From Market Kitchen
A darkly rich malt whisky adds an edge to Sheila McConachie and Graham Harvey's delicious fish pâté

Mackerel pâté

Method

1. Place all ingredients into a food processor and blend to a smooth paste.

2. Transfer to a bowl and chill over a larger bowl of ice for 15 minutes.

3. Serve in ramekins with warm brown toast, salad leaves, capers and a wedge of lemon for garnish.

Recipe from The Whisky Kitchen: 100 Ways with Whisky and Food

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Serves: 2

Prep: 5 min, plus 15 mins chilling
Cook: 5 min

Ingredients
350g smoked Mackerel
25ml Cider vinegar, or white wine vinegar
30ml BenRiach dark rum-wood finish 15 year old malt whisky
100g Granny Smith apple, peeled and cored
1 pinch cayenne pepper