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Smoked Mackerel Pate with Ricotta and Capers

Quite simply the easiest pâté I've ever made. All the ingredients are placed together in the bowl of the processor, then one little whiz and it's made! It also has an utterly sublime flavour – brilliant! Serve with hot toasted wholemeal bread.

 Smoked Mackerel Pate with Ricotta and Capers

  Serves 8

 4 smoked mackerel fillets (about 10 oz/275 g)
 4 oz (110 g) ricotta
 5 fl oz (150 ml) soured cream
 juice ½ large lemon
 freshly grated nutmeg
 salt and freshly milled black pepper
To garnish:
 1 heaped tablespoon miniature (nonpareilles) capers
 cayenne pepper
 1 large lemon, cut into wedges
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You will also need 8 small, 1¼ in (3 cm) deep ramekins with a capacity of 3 fl oz (100 ml) and a diameter of 2½ in (6 cm) or a 1 pint (570 ml) capacity serving dish.

This recipe is from Delia's Complete How To Cook


First you need to skin the mackerel fillets, which is no trouble as the flesh can be lifted away very easily.

Next, place the fish into the bowl of a food processor, then add the ricotta, soured cream and lemon juice, a good seasoning of salt, black pepper and the freshly grated nutmeg.

Then switch on and blend until completely smooth, stopping the motor to scrape the mixture down the sides of the bowl halfway through.

Now taste and add a spot more lemon juice or seasoning if you think it needs it, then pack the mixture into the individual ramekins or the serving dish, cover with clingfilm and chill for several hours before serving.

To serve, place about half a teaspoon of the capers in the centre of each ramekin and sprinkle with a touch of cayenne pepper.

Garnish with the watercress and lemon wedges and serve with freshly made wholemeal toast.


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