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Smoked Mackerel Pate

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CATEGORY CUISINE TAG YIELD
Dairy French St, Ivel 1 servings

INGREDIENTS

25 g St Ivel Mono; softened (1oz)
350 g Smoked mackerel; (12oz)
45 ml Creamed horseradish sauce; (3tbsp)
60 ml Plain fromage frais; (4tbsp)
15 ml Chopped fresh parsley; (1tbsp)
Finely grated rind of 1 small lemon
Freshly ground black pepper
Parsley springs and lemon slices; to garnish.

INSTRUCTIONS

Skin, bone and flake mackerel. Discard skin and bones and mash flesh in a
bowl.
Stir in St Ivel Mono and remaining Ingredients: and mix thoroughly.
Spoon mixture into a serving dish and garnish with parsley sprigs and lemon
slices.
Serve with Melba toast or crusty French bread.
Variations:
Use smoked trout in place of mackerel or add 15ml (1tbsp) chopped fresh
mixed herbs, in place of parsley.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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