Rory’s Smoked Peppered Mackerel Pate

There's something about smoked fish that's just damn amazing, if you have ever been in a smoke-house amongst giant salmon fillets, kippers or mackerel then you'll know what I'm talking about. If you have ever had kedgeree or smoked haddock with lightly poached eggs you'll always have this want for smoked fish, it's brings an entirely new dimension to fish that you'll end up craving again and again!

This pate is probably the simplest thing you can make with smoked fish, I've used smoked and peppered mackerel here but feel free to use whatever you feel like - it's an assembly dish after all.

Instructions

Step 1

Ingredients

Step 2

You can pick up these fillets anywhere, but I recommend a fish monger who can get his paws on good smoked fish. Start by stripping off the skin, it will just pull away.

Step 3

Run a knife through the onion and chive, you want a really fine dice on the onion as there's nothing worse than a monster chunk of raw onion in your pate.

Step 4

Flake the fish into a bowl and add the cayenne, creme fraiche, mayo and onion

Step 5

Combine the ingredients but don't turn things to mush (unless you dig that kinda thing) - keep some texture.

Step 6

And that's it - pot this smoked gold up in a good Kilner jar and serve with toast. You're going to get about 1 week out of this, if you don't eat it all right away.