Smoked Mackerel Pate - so simple, so satisfying
Buy a pack of smoked mackerel. Peel any dark slimy skin off the bottom, bung it in a bowl with one teaspoon of strong horseradish (I have that weak creamy rubbish), 4 or 5 teaspoons of yoghurt, creme frachie or even mayo. Salt, black pepper, juice of a lemon. Mash it up with a fork, giving it aa good stir and it is done.
On crusty bread it just can’t be beat.
Or can it…..
Chicken Liver Pate
400 grams of chicken liver, a large onion, garlic, thyme and bay leaf, some brandy.
Chop the onion finely, fry gently in 50g of butter until really soft. Add the chopped liver, herbs, seasoning and garlic and cook through for a good 10 minutes, or until the liver is cooked. Turn off the heat, add a tablespoon or two of brandy (I used Armagnac as that is what I had) and stir in. Let it all cool right down.
Once cool, pour into a blender and blitz into a paste - how coarse is up to you, I like it lumpy!
Spoon it into a suitable dish, smooth the top down with the back of a spoon. Now melt some butter and pour it over the top. Place a bay leaf into the melted butter and allow it to cool before putting it in the fridge to allow the butter to set.
Then, eat.