Mackerel Pâté With Sea Greens
This simple seaside pâté is greater than the sum of its carefully selected parts, and takes no time at all to whip up, pop into a container and take on a sandy picnic. Seaweed and fish, for obvious reasons, work extremely well together, but since smoked mackerel can be quite alty it pays to taste the mixture as you go and start with a small quantity of duse or seaweed set
Serves 4
Ingredients
- 200g/7 oz smoked mackerel
- 100g/3%oz/8 tbsp clotted cream
- 10g/oz dried sea greens
- 50g/2oz/4 tbsp unsalted butter
- 5ml/1 tsp flaked dulse or seaweed salt
Method
Peel the skin from the mackerel.
Place the fish, clotted cream and sea greens in a blender or food processor and bliz until smooth and transfer the mixture to a ramekin or a lidded jar.
Melt the butter on a low heat, then add the flaked dulse or seaweed salt and stir together.
Pour the butter to form a layer over the top of the mackerel pâté end chill to set.
The pâté will keep for up to a week if it is well sealed with butter. Once the seal is broken, eat within 2 days.