smoked mackerel and stilton pâtérating:
Dead simple this one, first made following a recipe on a sheet free from a supermarket, probably the now-defunct Safeway. But makes an elegant starter served on olive bread or a canapé
Smoked mackerel, skinned and deboned
Take equal quantities of mackerel and stilton cheese and combine them using the fromage frais for binding and a squeeze of lemon juice for a bit of a kick and a preservative. Mix the ingredients by hand for a chunky, agricultural pâté or bung the lot in the food-processor for something smoother.