I’d wanted to do something along these lines for some time and finally did. This is pared down to the minimum to let the mackerel speak for itself.<\/p>\n
| serves:<\/td>\n | 4<\/td>\n<\/tr>\n |
| preparation time:<\/td>\n | 10 mins<\/td>\n<\/tr>\n |
| cooking time:<\/td>\n | n\/a<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n \n Ingredients<\/h2>\n\n Method<\/h2>\nOnce skinned, break up the mackerel roughly and throw it in the bowl of a blitzer. Add the light cream cheese (e.g. Philly light) and the lemon juice. Don’t swamp the mackerel with too much lemon. Now put in a few twists of black pepper and salt, being careful not to overdo these either. Blitz for 20-30 seconds or so to mix thoroughly and to get a texture that you like.<\/p>\n Pack the pat\u00e9 into individual serving pots for a dinner party starter.<\/p>\n I like to serve this with lightly toasted sourdough bread … and butter, of course.<\/p>\n<\/div>\n |