For something a little different for lunch, why not give this recipe a try? Spread the finished pate on toasted bagels, slices of toast or use as a dip for crackers and savoury biscuits.
Ingredients:
4 mackerel fillets
3 tbsp soured cream
½ lemon (juiced)
30g melted butter
40g chopped gherkins
Black pepper to taste
Pick up your mackerel at one of the region’s fishmongers, you can find their details here. There are a number of local businesses making fresh soured cream and butter, see producers here.
Method:
Add the mackerel, the soured cream, the lemon juice, melted butter and gherkins to a food processor or blender. Add pepper to taste and blitz until you get a smooth patè.
Once smooth, spoon into a dish and either spread on toast or serve as a dip.
