large 300 g (10 oz) smoked mackerel fillet
juice of 1 lemon
1 clove garlic, crushed
30 ml (2 tbsp) vegetable or olive oil
25 g (1 oz) cream cheese
15 g (2 tbsp) parsley, finely chopped
salt and freshly ground pepper
juice of 1 lemon
1 clove garlic, crushed
30 ml (2 tbsp) vegetable or olive oil
25 g (1 oz) cream cheese
15 g (2 tbsp) parsley, finely chopped
salt and freshly ground pepper
method
1. Remove the skin from the mackerel and check for any bones which may be left.
2. Mash in a bowl with a fork. Sprinkle with the lemon juice.
3. Mix the crushed garlic, oil and cream cheese in a bowl.
4. Gradually add the fish and the parsley. (Alternatively feed the ingredients into a food processor and mix for a few seconds.)
5. Season well.
6. Serve in small ramekins with triangles of brown toast and lemon wedges.
2. Mash in a bowl with a fork. Sprinkle with the lemon juice.
3. Mix the crushed garlic, oil and cream cheese in a bowl.
4. Gradually add the fish and the parsley. (Alternatively feed the ingredients into a food processor and mix for a few seconds.)
5. Season well.
6. Serve in small ramekins with triangles of brown toast and lemon wedges.
serving amount
serves 4
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