smoked fish pate
rating:serves 4; prep time 20 mins plus chilling
can also be used for sandwich filling.
397g / 14oz red or pink salmon, canned in brine, drained
113g / 4oz smoked mackerel fillet
113g / 4oz quark skimmed milk soft cheese
juice of 1 small lemon
salt and freshly ground black pepper
57g / 2oz smoked salmon
2 TBS freshly chopped parsley
1. flake the salmon away from the skin and bones and put in a mixing bowl. Skin and flake the mackerel and add to the salmon
2. mix the soft cheese and the lemon juice into the fish, taste and seasona s necessary.
3. shred or finely chop the smoked salmon and mix into the pate. You can put it in a blender for a smoother pate.
4. cover and chill for 30 minutes then serve sprinkled with parsely and with lemon wedges to sprinkle and some salad or raw veggies.
