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easy like a sunday morning…


there is nothing more decadent than a weekend morning, when you wake early but don’t have to get up. not for ages. and not unless you really want to.

this morning was one of those days - i woke around 7 and there was nowhere that i had to be until early afternoon. how lovely!

yesterday i’d made some peppered mackerel pate and it was this, smeared on toasted baguette and washed down with mugs of tea that kept me company as i read yesterday’s papers and welcomed the day. blissful!

peppered mackerel pate

225g peppered mackerel

zest of 1 lemon

juice of ½ a lemon

3 tablespoons crème fraiche (double cream or sour yoghurt will work just as well).

remove the skin and any excess fat from the mackerel. flake the fish into a bowl, looking out for, and removing, any bones. add the lemon zest and juice and mix together. add the crème fraiche, lightly mashing the mix together, until you get a texture you like.

taste for seasoning (i doubt you’ll need any) and serve with crusty bread, toast, rice-cakes or whatever you fancy. store, covered, in the fridge - it should last a few days.

Reader Comments (4)

Try similar with smoked mackerel, cream cheese, horseradish and lemon...
December 21, 2007 | Unregistered CommenterBobby
perfect timing bobby - i have all those things in and some mackerel that needs using up.
December 21, 2007 | Registered Commenterabby
Up North in Scotland we have a 'delicacy' called the Arbroath Smokie (smoked haddock): if you ever come accross them, I would recommend a mixture of haddock flakes from 1-2 smokies (minus the skin & bones); 1/2 - 1 garlic clove 1/2 -1 onion very finely chopped; Mayonnaise & double dream to blend; lemon juice and some freshly ground black pepper. It's fantastic with melba toast or thin oatcakes, washed down gently with a glass of dry white wine! Enjoy
October 25, 2008 | Unregistered CommenterGraham Hannah
graham, i do know arbroath smokies but have struggled to find them in london.i wonder if i'm not looking carefully enough. your recipe does sound delicious, especially the "serve with a glass of wine" instruction ;)
October 27, 2008 | Registered Commenterabby

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