I am feeling in a lazy and self-indulgent mood today so made smoked mackerel pate with melba toast and a crunchy peppery green salad. The recipe is basically from Nigella Lawson’s ‘Express’ cookbook, but she has it as smoked trout pate. Baby-Gusto calls Nigella; ‘Mama Gella’. That is how his toddler head first understood Nigella to be. I did however include 200 gm of light cream cheese instead of the 50 gm Nigella recommends and also added a large knob of melted butter so the thing would set in the fridge.
I skinned and flaked two smoked mackerel fillets. Added 200 gm cream cheese, the juice of half a lemon, a tablespoon of creamed horseradish, 2 tablespoons of olive oil, a little bit of water to loosen and lots of cracked black pepper. I blended, added melted butter (about 2 tablespoons worth) then chilled in the fridge for several hours. I served this with toast and a mixed green salad made up of baby rocket and watercress leaves. The most difficult thing about making this pate is washing up afterwards
I also do this with a poached salmon fillet, and if having dinner parties line ramekins with smoked salmon before pouring in the mixture. In order to set though you need quite alot of melted butter. Husband-Gusto finds the addition of smoked salmon in the ramekins too rich for his taste so for him I slice cucumber very very thinly, lightly salt it and use that for lining the ramekins.
Baby-Gusto, my budding food blogger took this photo of his dinner. Bacon and egg pasta with sweet corn on the side.
Finally- it appears that summer is well and truly over and winter is on it’s way. This photo was taken mid-morning out of our bedroom window earlier this week.