| SMOKED
MACKEREL PATE
Makes
about 1 pound
1
oz clarified butter, plus extra for sealing
2
shallots, finely chopped
3
oz tomato puree
1
tsp soft light brown sugar
juice
of ½ lemon
8
crushed peppercorns
1
tbsp shredded fresh basil
pinch
of fresh basil
few
drops of Tabasco sauce
2
8oz pack of Spence Smoked Mackerel, skinned
5
tbsp heavy cream
Melt
the clarified butter in a saucepan, add the shallots and cook over gentle
heat for 2-3 minutes until soft. Add the tomato purée, sugar,
lemon juice, peppercorns and herbs and cook gently for 4-5 minutes.
Stir in the tabasco sauce, set aside to cool.
Roughly
purée the shallot mixture, mackerel and cream in a blender or food
processor. Turn into a suitable dish or mold and cool. Cover
with clarified butter and chill until firm. Serve with crackers and
or thin slices of bread or toast. |
