It being a Monday, a Bank Holiday one at that, I had a craving for something comforting but also something homely as I’m feeling a bit homesick for Oxford this year.
I decided to make some smoked mackerel pate to eat on slivers of toasted brown bread as we would probably have at home on a Monday afternoon. It certainly isn’t taxing and barely deserves a recipe but I have included one below as an ‘aide memoire’ more than anything else.
Smoked Mackerel Pate
150g of smoked mackerel (or hot smoked salmon or trout), 2 tblsp of creme fraiche, 1 tsp of english mustard and 1tsp of creamed horseradish, zest of a lemon, crushed pepper and a handful of chopped chives.
1) Fork the smoked fish into a mixing bowl, removing all bones and skin, ensuring the flesh is well flaked.
2) Add the horseradish and mustard, stirring through the fish and then the creme fraiche, lemon zest and chives.
3) Season with a little pepper.
4) Serve with some brown bread toast, a wedge of lemon and salt and pepper.
And with that, I shall curl up in my chair and watch The Way We Were until I feel like mustering the energy to bake some muffins later.
“Your girl’s lovely, Hubble..”