Beetroot And Mackerel Pate Recipe at Luca Searle blog

Beetroot And Mackerel Pate Recipe. In a bowl combine the lemon juice and crème cheese. (1 teaspoon horseradish optional) stir well. In a food processor whizz the mackerel. Add more horseradish if you feel it needs it. Remove the skin and any bones from the 240 g smoked mackerel fillets. Now flake in the smoked mackerel. Skin your mackerel fillets and flake them into small pieces into a bowl watching out for any pin bones. Use a fork to gently mash the mackerel. Add mayo and horseradish cream and. For a coarser texture just flake bigger chunks with a fork. Use a mandoline to slice the beetroot finely into discs, or carefully slice with a sharp knife, and put into a shallow dish. Smoked mackerel pâté (makes about 400g) to make the pâté simply put the ingredients in a bowl and mix together with a fork until incorporated, retaining some of the chunks of mackerel. At this stage, if you prefer a smooth paste, you can puree the mixture. Divide the mixture between 8 small ramekins or larger bowls and level the surface. Remove any skin and bones from the mackerel.

Smoked mackerel pâté (makes about 400g) to make the pâté simply put the ingredients in a bowl and mix together with a fork until incorporated, retaining some of the chunks of mackerel. Add mayo and horseradish cream and. Use a fork to gently mash the mackerel. For a coarser texture just flake bigger chunks with a fork. Puree the mackerel, butter, soft cheese, and lemon juice in a food processor until almost smooth. Add pepper and more lemon juice to taste. Skin your mackerel fillets and flake them into small pieces into a bowl watching out for any pin bones. At this stage, if you prefer a smooth paste, you can puree the mixture. In a food processor whizz the mackerel. Divide the mixture between 8 small ramekins or larger bowls and level the surface.

Rachel's festive special Smoked mackerel pâté and beetroot canapés

Beetroot And Mackerel Pate Recipe Divide the mixture between 8 small ramekins or larger bowls and level the surface. Remove any skin and bones from the mackerel. Divide the mixture between 8 small ramekins or larger bowls and level the surface. At this stage, if you prefer a smooth paste, you can puree the mixture. In a food processor whizz the mackerel. Puree the mackerel, butter, soft cheese, and lemon juice in a food processor until almost smooth. Use a mandoline to slice the beetroot finely into discs, or carefully slice with a sharp knife, and put into a shallow dish. Smoked mackerel pâté (makes about 400g) to make the pâté simply put the ingredients in a bowl and mix together with a fork until incorporated, retaining some of the chunks of mackerel. Cover and chill in the refridgerator for at least 30 minutes. Use a fork to gently mash the mackerel. In a bowl combine the lemon juice and crème cheese. Add more horseradish if you feel it needs it. Skin your mackerel fillets and flake them into small pieces into a bowl watching out for any pin bones. For a coarser texture just flake bigger chunks with a fork. Add pepper and more lemon juice to taste. Remove the skin and any bones from the 240 g smoked mackerel fillets.