| 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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