Mackerel Pate – Desperately Seeking Fresh Horseradish in London
Mackerel Pate – Desperately seeking fresh horseradish in London
In the UK few people eat the two recommended portions of fish a week. Many people are slightly fearful of oily fish but it is tasty and is SO good for you. This is an adapted popular recipe from The Cycling Chef based in the City of London. It’s great on toast, oatcakes, rye cracker and freshly baked bread. However, there are probably several other variations I just haven’t thought of them yet! It is much more flavoursome using fresh horseradish but it doesn’t flourish in my garden and it can be difficult to find. If you are really lucky you will find it in specialist fruit and vegetable shops or supermarkets – it looks like a large parsnip. If you have fresh horseradish, peel first, then shred and it will really enhance the flavour as well as being incredibly good for you.
250g Best Smoked, Filleted Mackerel Fillets (skin removed, check for bones and slice into smaller pieces)
5 Sundried Tomatoes chopped
2 tsp Capers rinsed, drained and dried
2 Anchovy Fillets
1tsp finely shredded Fresh Horseradish mixed with crème fraiche or 1tsp Horseradish Sauce
Ground Black Pepper
½ tsp chopped fresh Parsley
You need to add all the ingredients to a bowl and blend with a hand-blender or food processor until it’s combined. Enjoy
I’m entering this into Javelin Warrior’s Made With Love Mondays as its delicious and healthy and Ren Behan’s Simple and In Season as April is the time to eat Mackerel whether Smoked or Unsmoked. And, thanks to London’s Cycling Chef for sharing his recipe with me.