With the sunshine out, I am starting to finally get over my need for comfort food and my taste buds are wanting to taste fresh salads and the like. Not sure if that - and the sunshine - will last...we'll see. During our trip we ate the most delicious seafood and fish. One of the restaurants we went to in the Blue Ridge Mountains was right by a river and on the menu were all kinds of variations of trout. You really can't get any fresher than that - straight from the river onto the plate (ok - via the kitchen, luckily for us). I also love smoked fish, in particular mackerel and trout. Over here we can get packets of smoked mackerel filets for not very much money at all including lovely varieties such as black pepper or hot smoked.
|Smoked mackerel pate on sourdough bread...|
Smoked Mackerel Pate (1 generous helping)
150g smoked mackerel (or trout)
4 tbsp cottage cheese (low fat or full fat)
1 - 2 tsp horseradish sauce (I love this but it's not essential if you hate it - just leave it out)
a squeeze of lemon juice
Optional: some fresh dill (I didn't have any)
1. Simply put all the ingredients in a blender or food processor and whisk together. Adjust the seasoning once blended - you may prefer a bit more horseradish, some black pepper etc.
For a less smooth consistency, use only half the fish when blending and add the rest in flakes just before serving.
You can also mash the ingredients with a fork (if you don't have a food processor or blender) but if that is the case, you may want to remove the skin from the filets first as that will be difficult to mash.
Great as a sandwich/wrap filling, on toast, as a dip with crackers/crudites, on jacket potatoes...