PUBLIC RELATIONS LTD.
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Smoked Mackerel & Gooseberry Paté
2 Smoked Mackerel Fillets
140g Light Cream Cheese
2 heaped dessertspoons Crème Fraiche
2 tablespoonsful Thursday Cottage Gooseberry Jam
Remove skin and any bones from the mackerel then mash with a fork.
Add cream cheese, crème fraiche and 1 tablespoon of Gooseberry Jam stir well.
Fold in remaining jam, so that some of the gooseberries are still visible.
Put into serving dish and chill for 1 hour.
Serve with hot pitta bread, fresh lemon and salad leaves.
Put fish on foil – 2 more knobs of butter on top of fish.
Grill on one side then turn over – fish should be moist and flaky.
While fish is cooking mix mayonnaise gherkins, capers, dill (and chili).
Serve fish with slice of lemon, tartar sauce, new potatoes and peas.