Smoked Mackerel Dip

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This is the second part of a 2 part tutorial for making smoked mackerel dip or pate.

If you use it as a dip, then you can cut crudites of vegetables, carrots, cucumber and pepper strips or use celery chunks to put the dip in as 'boats'.

For Part 1, of smoked mackerel pate click here.

Put your flaked smoked mackerel into a food processor.

You could use a liquidizer or beat it by hand - it would be a bit more work though.

Add your cream cheese to the smoked mackerel.

An equal amount of cheese to smoked mackerel.

You could make this dip with any quantity - even if you only had a little bit of fish or cheese.

I add 2 teaspoons of horseradish to this - it cuts through the oiliness of the smoked mackerel - you could use less or more as you prefer.

Add a teaspoon of lemon juice and a few twists of black pepper.

Whizz it up for a few seconds.

You want it fairly well processed, but not totally smooth.

Taste and adjust the seasoning if necessary.

Turn it out into a bowl and chill in the fridge for about 30 minutes.

You can make this smoked mackerel pate or dip in advance as it will keep fairly well so long as you cover it.

Serve with a bit of salad garnish, lemon wedge and warm toast and butter.

Smoked Mackerel Dip - to Part 1 of the Tutorial

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Trout Recipe

By , Mar 30, 2016

Tarragon Trout

This Tarragon Trout recipe is a superb marinade that you use and then broil or grill the fish over coals if you prefer. The marinade will work equally well on other seafood, so it's well worth learning how to make it.

Prep Time: 240 minutes

Cook time: 7 minutes

Yield: 2 whole fish

Main Ingredient: whole trout, tarragon, vinegar