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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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Easy and simple pate. You can serve the pate in small ramekins or in one large dish. I line a dish (approx 2 cup capacity) with cling film and then turn the pate out, garnish with the capers and cayenne and lemon wedges. Serve with thin toasted bread. Ingredients:
10 ounces smoked mackerel |
4 ounces ricotta cheese |
4 tablespoons sour cream |
1 -2 tablespoon lemon juice or 1 -2 tablespoon lime juice |
1/2 teaspoon paprika |
salt and pepper |
2 tablespoons finely chopped chives |
2 tablespoons finely chopped capers (optional) |
1 pinch paprika or 1 pinch cayenne pepper |
1 lemon, cut in wedges |
Directions:
1. Skin the fillets, add the mackerel with the ricotta, sour cream, 1 tablespoon lemon juice, paprika and some salt and pepper, to the bowl of the food processor.
2. Blend until completely smooth, stop sometimes to scrape down the sides.
3. Taste to see if you want to add more lemon or salt and pepper.
4. Mix in the chives.
5. Transfer to a serving dish, chill for a few hours.
6. When ready to serve, sprinkle with cayenne or paprika powder, chopped capers and serve with lemon wedges.
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