Saturday, 1 March 2014
Smoked Mackerel Pate with Steeped Cherries.
Cherries going cheap at the market and chives growing once again in the garden inspired this one.
The steeped cherries are good with ham's and other smoked meats as well as cheese, smoked trout and especialy duck.
You can also use other vinegars, wines or spirts to steep cherries.
Half and stone the cheeries. Place in a bowl and cover with a good quality vinegar (Iused sherry vingar), cover and leave in the fridge overnight.
To make the pate remove the skin from the smoked mackerel and shred into a bowl.
Loosen with some olive oil, sour cream or mayo and lemon juice.
Add chopped chives and mix together.
Leave for a hour or two for the flavours to infuse together and serve with toast.
The steeped cherries will last for a few days, but remember they are not pickled!