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Duchy of Cornwall Pate Serves 3 - 4

  • Ingredients:

  • 225g (8oz) hot smoked mackerel fillets, defrosted, skinned
  • 170g (6oz) smoked cod’s roe, defrosted, skinned
  • freshly milled black pepper
  • 2 15ml spoon (2 tbsp) parsley, chopped
  • 1 clove garlic, crushed
  • 150ml (5fl oz) oil
  • 2 15ml spoon (2 tbsp) lemon juice
  • 225g (8oz) open mushrooms, cleaned and stalked
  • croutes of hot toast, buttered, warmed pitta bread or a selection of raw vegetables

Method

  1. Place the roe, black pepper, parsley and garlic in a bowl, and mix well.
  2. Gradually beat in half the oil to make a good emulsion, stabilise by adding lemon juice and some boiling water.   Continue in this way with the rest of the oil.
  3. Mash the mackerel, and blend with roe mixture.
  4. Serve on croutes of hot buttered toast or with pitta bread and a selection of raw vegetables.

 

Recipe kindly donated by The Seafish Industry

 

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