I have invented a new food

[XmisterIS]

If you liked smoked fish you will love this, it's dead simple to make, I made it as an experiment a few days ago, got the proportions of the ingredients wrong (too much yoghurt), so I tried again today ... and it is perfect. It's dead simple to make.

Ingredients:
I packet of fresh smoked mackerel filets (not the tinned ones).
4 tbps plain yoghurt.
1/2 - 1 tsp horseradish sauce (the good stuff, not the watery stuff).
ground black pepper to taste.

Method:
Remove the skins from the filets.
Put the ingredients in a blender.
Blend until smooth.
Add more yoghurt if a lighter, less strongly flavoured dish is desired (personally, I like it strongly flavoured).

Spread thickly on thick-cut hot buttered toast.

 

[deptfordmarmoset]

I used to make something similar but with crème fraîche and lemon, made into a kind of pâté. Horse radish definitely, sometimes mustard. (Tewksbury mustard will do both, of course, but there's not enough horseradish in most makes.)

It's probably a bit too strongly flavoured for yer average set of tastebuds, but it's good for me.

 

[PBancroft]

Oooh. That does sound nice. That's Saturday lunch planned!

 

[Mozzy]

Hmmmm, that does sound good. Must check if Horseradish is OK for Wheat Gluten free; other than that it sound deloosious

 

[Fnaar]

Horseradish can go jump off a cliif, and mustard too, but apart from those it sounds nice.

 

[Mozzy]

Horseradish can go jump off a cliif, and mustard too, but apart from those it sounds nice.

Oh they are both so lovely ... mmmmmm. Funny how taste-buds differ.

 

[TheDoctor]

Similar thing can be done with smoked salmon.

Smoked Salmon Pate

Ingredients
Pack of smoked salmon trimmings
Tub of half-fat creme fraiche
Black pepper
Lemon juice

Method
Put the smoked salmon into a blender. Add a splosh of lemon, a few grinds of pepper, a dollop of crème fraiche and blitz it.
If it's too claggy add some more crème fraiche. You won't need the whole tub.
Once it's smooth and a nice spreadable consistency, check the lemon and pepperiness, and serve with Melba toast, ordinary toast, or whatever you like pate with.

It won't keep for more than a day or two, but round here it has a half-life you could measure with a stopwatch.

 

[TheDoctor]

SS pate and chips? That would either be awesome or awful.
I may have to try that.

 

[Mozzy]

Similar thing can be done with smoked salmon.

Smoked Salmon Pate

Ingredients
Pack of smoked salmon trimmings
Tub of half-fat creme fraiche
Black pepper
Lemon juice

Method
Put the smoked salmon into a blender. Add a splosh of lemon, a few grinds of pepper, a dollop of crème fraiche and blitz it.
If it's too claggy add some more crème fraiche. You won't need the whole tub.
Once it's smooth and a nice spreadable consistency, check the lemon and pepperiness, and serve with Melba toast, ordinary toast, or whatever you like pate with.

It won't keep for more than a day or two, but round here it has a half-life you could measure with a stopwatch.

Thanks Doc; another to try. That could I suppose also go well in a jacket potato?

 

[MossCommuter]

I make it with mayo instead of yoghurt

 

[TVC]

I make my mackerel pate using Honey Roast Mackerel Fillets from Sainsbos, no need for the horseradish then, they have enough added flavour.

 

[TheDoctor]

OK, I'm aiming to do a tour from the Hook to Dunkirk next year, so I'll look out for that.
And there was me thinking of aiming for chips and mayo in Bruges.

 

[Globalti]

Sardines mashed with boiled egg, a dash of mayo, salt and pepper. Delicious in a sandwich.