If you don’t like fish then this probably isn’t a dish you’ll be making for yourself… in which case you should make it for EVERY OTHER SINGLE PERSON YOU KNOW, why? Because its awesome, its easy and its a show stopper! Do you need more reasons? People will wonder if you studied alongside a super chef, and like me, you can pretend for that 3 minutes of glory that you did. So down to business, this is what you’ll need:
1 smoked mackerel fillet
3 teaspoons of chopped chives
3 teaspoons of chopped parsley
1 teaspoon of capers
1 teaspoon of whole green peppercorns
100g of cream cheese
zest and juice of half a lemon
Yep, thats it, pretty easy huh. I could probably even leave it at that and you’d figure the rest out but just in case I’ll go ahead and tell you exactly how to make this…
Peel the skin from the mackerel fillet- I would usually keep the skin on any fish as its full of nutrients but in this case its a bit chewy and weird for a pate. Once you’ve peeled it tear it up into chunks and put into a bowl with the cream cheese.
Finely chop the parsley and chives and add.
In a pestle and mortar grind down the capers and peppercorns (green peppercorns usually come in a small jar with brine in it, I’ve never seen them any other way but imagine they’re the same taste if you do). You can chop these finely with a knife instead if you don’t have anything to grind them down in but I find they’re slippery little suckers and try to ping off in every direction so its just easier. You should get about a teaspoon of mushy looking green stuff at the end, add this to the rest.
Add the lemon zest and juice and with a FORK stir all of this up until it looks like you could spread it easily enough on toast or a biscuit and you’re done. I like to add a little pinch of cracked black pepper just because I love the taste but you could leave it without any seasoning at all due to the peppercorns and the saltiness of the other ingredients.
This is so simple easy and delicious that I almost feel like a magician giving away my secrets!