Smoked Mackerel Pate by Ngaire Baker – Mercato

150gm nature smoked mackerel

150gm Canaan Galilee Cream cheese

1 tsp Mandy’s horseradish Zest from

1 lemon Melted butter Black pepper

For a smooth pate puree the fish and cream cheese in a food processor with the horseradish and lemon zest till smooth.

Alternatively, if you prefer a coarser style pate, mash the mackerel with a fork and then combine with the cream cheese, horseradish and lemon zest.

Spoon into a large ramekin, grind over black pepper and then cover with a thin layer of melted butter.

Store in the fridge for up to 5 days. Fish pie- this recipe could easily be extended with some eggs and a little milk, fresh chopped parsley and some sautéed onions to make a great fish pie filling.

We can supply the Galilee cream cheese and Mandy’s horseradish ($17.00 190gm jar) through the duration of the special, but is always available at Mercato. 1-5 Cass St Sydenham, Christchurch www.mercato.net.nz

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