Mackerel pate Here it is - a snack of my dreams! As the main ingredient, namely smoked fish, we chose a mackerel of hot smoked. Ideally, the hot smoked process looks like this: fish is salted and sent to smoke in very hot smoke for about 2 hours until cooked. Thus, the fish becomes smoked and baked simultaneously. Very tasty, it also retains its useful properties. But this is ideal. Unfortunately, now manufacturers neglect smoking rules and accelerate the process with the help of various technological tricks. As a result, pseudo smoked fish gets to our table and this is at best. Try to buy fish in the same store and always ask if it's fresh. Do not hesitate to ask to smell the fish - it's a matter of your health, and what can be more important ?! And remember that the fish smoked without guts is kept much less.
Ingredients:- Smoked mackerel 200 g
- Processed cheese 100 g
- Mustard 0.5 tsp.
- Pepper black ground 3 pinch
- Step 1 For fish paste take: smoked fish, melted cheese (creamy taste), mustard, pepper.
- Step 2 Smooth the fish from the skin and bones. Cut in small pieces.
- Step 3 Fused cheese grate on a large grater and mix with mustard.
- Step 4 Add the chopped fish to the cheese and knead it thoroughly with a fork.
- Step 5 Pate served with fresh herbs (parsley, dill, green onions) and baguette.