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Ingredients 285g (10oz) Smoked Mackerel
85g (3oz) Butter, softened
1 Spring Onion, chopped
1 Small Garlic Clove, crushed
2 tbsp Fennel Sprigs, chopped
Juice of 1 Lemon
Clarified Butter
Salt and Pepper, to taste
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Method
- Skin and bone the mackerel and chop roughly.
- Place the butter and mackerel in a bowl and blend
with a fork to form a coarse paste.
- Add the spring onion, garlic, fennel and lemon
juice and continue to blend to a smooth paste.
- Season to taste.
- Place in individual pots and seal with melted
clarified butter.
- Cover and store in the refrigerator for up to one
week.
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