smoked mackerel and cream cheese pate

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Cooking receipe to make smoked mackerel and cream cheese pate under category General Recipes. You may find some video clips related to this receipe below.

smoked mackerel and cream cheese pate

75g butter softened

175g full fat soft cheese

350g smoked mackerel fillets skinned and flaked

2 teaspoons lemon juice

1 tablespoon chopped chives

freshly ground black pepper

25g butter

4 small bay leaves to garnish

Cream together the butter and cheese stir in the fish lemon juice chives and pepper.

Beat until the mixture is smooth.

Divide the pate between 4 individual ramekin dishes and smooth the tops.

Melt the butter and pour it over the dishes.

Tip so that the butter forms a thin even film.

Place a bay leaf to garnish each dish.

Cover the dishes with film and store in the refrigerator for up to 2 days.

Serves 4Raspberries in melba sauce

450g raspberries fresh or frozen

Sauce:

350g raspberries fresh or frozen

1 teaspoon lemon juice

100g icing sugar sifted

To serve:

1/4 teaspoon ground cinnamon

25g icing sugar sifted

15 ml double cream whipped

1 egg white stiffly beaten

Hull fresh raspberries thaw frozen ones and put them in a serving dish.

To make the sauce hull or thaw the raspberries sieve them and stir the lemon juice and icing sugar into the puree.

Pour over the whole raspberries and stir to mix well.

Cover the bowl and chill.

Stir in the cinnamon and icing sugar into the cream and fold in the egg white.

Serve separately.

This is best made just before serving.

Serves 4

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