Smoked mackerel pate

Yield: 1 servings

Measure Ingredient
8 ounces Smoked mackerel fillets; skinned, flaked and
\N \N ; any bones removed
4 ounces Low fat fromage frais
1 bunch Watercress; leaves only,
\N \N ; chopped plus extra
\N \N ; to garnish
\N \N Finely grated zest and juice of 1/2 lemon
\N \N ; or lime
\N \N Freshly ground black pepper

Mash the mackerel in a bowl and beat in the fromage frais. Stir in the watercress and lemon or lime zest and add juice to taste. Season with pepper, you should not need salt.

Spoon the mixture into a serving dish, cover and refrigerate for at least two hours.

Serve chilled, with hot toast, garnished with watercress.

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Carlton Food Network

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