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Smoked Mackerel & Gooseberry Paté

Ingredients:
2 Smoked Mackerel Fillets
140g Light Cream Cheese
2 heaped dessertspoons Crème Fraiche
2 tablespoonsful Thursday Cottage Gooseberry Jam
1 Lemon

Method

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.

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