Smoked Mackerel Pâté

Description

Recipe from the book 'Home Cooking' by Sarah Johnson

Ingredients

• Hot-Smoked Muksun Fillet - 1 piece
• Sour Cream - 7.1 oz
• Creamy Horseradish - 1½ spoons
• Parsley - to taste
• Lemon - ½ pieces
• Leek - to taste
• Ground Black Pepper - to taste

Step by Step guide

Step 1

Remove the skin from the fish, then separate the fillet, carefully cleaning it of bones and any remaining entrails.

Step 2

Transfer the fillet to a blender bowl, add sour cream (between 170 to 200 grams, depending on the size of the mackerel and personal taste preferences) and creamy horseradish (you can add 2 tablespoons or even more). Squeeze in lemon juice and add pepper. Blend until smooth.

Step 3

Chop the parsley and onion, add them to the pâté, and mix with a spoon — there's no need to blend them.

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