Ingredients
225g (8oz) ‘ready to eat’ smoked mackerel fillets,
fresh or defrosted, skinned
170g (6oz) smoked cod’s roe, fresh or defrosted, skinned
black pepper
2 x 15ml spoon (2 tablespoons) parsley, chopped
1 clove garlic, crushed
150ml (5fl oz) oil
2 x 15ml spoon (2 tablespoons) lemon juice
225g (8oz) open mushrooms, cleaned and stalked
croutes of hot toast, buttered, warmed pitta bread or
a selection of raw vegetables
Serves 3-4
Method
Place the roe, black pepper, parsley and garlic in a
bowl, and mix well.
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.
Mash the mackerel, and blend with roe mixture.
Serve on croutes of hot buttered toast or with pitta
bread and a selection of raw vegetables.
|
