Mackerel and Mushroom Paté
from www.greatbritishkitchen.co.uk
MAKE IT SHINE! ADD YOUR PHOTO
INGREDIENTS
Nutrition- 426g mackerel in brine, drained (15 oz)
- 25
- 4tablespoons creme fraiche
- 1
- 2
- 1dash Worcestershire sauce
- salt & freshly ground black pepper
- 150g sliced mushrooms, drained (6 oz)
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DIRECTIONS
- Remove the skin and bones from the mackerel.
- Place the mackerel, butter and creme fraiche into a food processor, process until smooth.
- Add the lemon zest and juice, parsley, Worcestershire sauce and salt and pepper to taste. Mix well. Stir in the mushrooms and place mixture into a serving dish. Chill well.
- Alternatively serve in ramekins and top with melted butter. Garnish with lemon and parsley.
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