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.
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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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Potted meats and fish were originally invented to eke out fresh foods but in fact there's something so glorious about potted crab (which must come from Cromer!) that it's worth giving it top billing as a great meal in its own right.
This recipe is adapted from ‘Delia’s Complete How to Cook’
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