Mackerel and Mushroom Paté |
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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Ingredients:
426 g mackerel in brine, drained (15 oz) |
25 g butter, softened (1 oz) |
4 tablespoons creme fraiche |
1 lemon, zest and juice |
2 tablespoons fresh parsley, chopped |
1 dash worcestershire sauce |
salt & freshly ground black pepper |
150 g sliced mushrooms, drained (6 oz) |
Directions:
1. Remove the skin and bones from the mackerel.
2. Place the mackerel, butter and creme fraiche into a food processor, process until smooth.
3. Add the lemon zest and juice, parsley, Worcestershire sauce and salt and pepper to taste. Mix well. Stir in the mushrooms and place mixture into a serving dish. Chill well.
4. Alternatively serve in ramekins and top with melted butter. Garnish with lemon and parsley.
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