“I was eating sitting at the table, we’ve finished dinner, we’re now having dessert, and we’re having the most beautiful piece of chocolate cake you’ve ever seen, and President Xi was enjoying it, and I was given the message from the generals that the ships were locked and loaded with mackerel, what do you do? And we made a determination to make pate. And so we got out our Magimix, they really are incredible blenders, genius, and we pulverised 250g of salmon.”
What to use
- 250g hot smoked mackerel – from a sustainable source
- 80g cream cheese
- 2 tbsp creme fraiche
- juice of half a lemon
- flat leaf parsley – small handful
- pinch of sea salt, and ground black pepper
How to use it
Peel the skin off the mackerel and break it into small-ish pieces, and put into a blender. Then simply add the other ingredients and pulse/blend for a short time until it’s a pate-like consistency. Blend less or more depending on how you like it.
You can also change the recipe to your taste. This one is fairly subtle but others add mustard and/or horseradish. You can also use more or less of the cheese/cream depending on how sturdy or creamy you prefer it.