Saturday, 22nd September 2018
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This is an Irish/French mixture. Irish smoked mackerel makes an excellent French Pate to serve with toast or crackers

or it also makes a great sandwich.


- 2 Fillets Smoked Mackerel (175g/6 oz. each)

- 1 Med Onion

- 110g (4 oz.) Butter

- Juice of Half Lemon

- Freshly Ground Black Pepper


Peel and half the onion and chop it finely. Melt 2 oz. of the butter in a small heavy pot. Cook tthe onion very gently in a covered pot for 15 minutes until soft.

Flake the mackerel and search it for bones. Discard these. With two forks continue to flake and break up the mackerel until it is a coarse paste.

Add the sweated onions, the remaining 2 oz. of butter (melted) and the lemon juice, and pepper. Still using the forks work the ingredients together until amalgamated.

Put into a dish into the fridge until set. Eaten with salad it makes a good starter, or on hot toast or crackers it is good for lunch.

Great for spring picnics or as a sandwich filler with some crisp lettuce.


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