Another super fast dish to prepare for those unexpected visitors. It will keep in the fridge for a few days so double the quantity.
I’ve made this pate a hundred times at least and it is one of those dishes that is ever evolving. It’s not rocket science and it’s hardly a Herculean task to shove everything into a food processor, yet getting the balance right has taken me a long time. I think I’ve arrived with this recipe. I hope you agree.
3 smoked mackerel, skinned
2 large tbs ricotta cheese
3 large tbs of creme fraiche
a few dill leaves, chopped
1 tbs of horse radish mayonnaise
juice of 1 lemon
good pinch of hot paprika
Simply place all the ingredients into the processor and whizz for two minutes. It’s almost a cream due to the lightness of the ricotta. Pile into a bowl and decorate with another pinch of paprika and a few finely chopped dill leaves.