Name: Smoked Mackerel Pate
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.

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.

A Message from our Provider:

“The real God: don’t settle for substitutes”