| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Surprise, Chefs |
1 |
servings |
INGREDIENTS
| 1/2 |
lb |
Packet of smoked mackerel |
| 1 |
pk |
Smoked salmon |
| 1 |
|
Egg white |
| 1 |
fl |
Cream |
| 1 |
pk |
Gelatine powder |
|
|
Paprika |
|
|
Salt and pepper |
|
|
Chives |
|
|
Lemon |
|
|
White wine |
|
|
Tarragon vinegar |
|
|
Finely diced shallots |
|
|
Garlic |
INSTRUCTIONS
Remove skin from mackerel, place in food processor and blend to a paste.
Add the egg white, a good pinch of paprika, a few twists of salt and pepper
and lemon juice.
Put shallots, garlic, vinegar and white wine in a pan and heat until all
the liquid has evaporated. Allow to cool then add to food processor. Add
chives. Dissolve the gelatine as instructed and pour into the fish mixture.
Blend together. Add the cream and blend until you are able to spread the
mixture.
Line the ramekins with thinly sliced smoked salmon ensuring there are no
gaps. Fill with the pate mixture. Place in refrigerator for one hour. Turn
the ramekins onto a plate and serve with a crisp lettuce garnish.
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