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Mackerel & Seaweed Pate

After a mighty successful fishing trip at the East Yorkshire coast with a friend, I found myself with plenty fresh mackerel - a much underrated fish. Knowing I had a coastal foraging course coming up, I opted to make a pate to take along.

Mackerel 500g (Mugwort & Rosemary)
Sea Lettuce
Butter 50g Unsalted
Creme Fraiche approx 4tbsp
Lemon Juice
Ground Mace
Cayenne Pepper
Black Pepper

1) Clean the mackerel & foil bake in the oven with mugwort & rosemary, for approx 15 minutes, remove & leave to cool. Once cool remove the flesh from the bones & place in a large mixing bowl.

2) In a pan, add the butter, two very finely chopped cloves of garlic, a pinch of mace, cayenne pepper & fresh ground black pepper - this infuses the butter with flavour while softening the garlic. After 3-4 minutes remove from the heat and pour onto the mackerel, mix well.

3) Add the creme fraiche, lemon juice, powdered seaweed & mix thorougly (add a little salt and tweak with the other spices until you find the flavour you require) with the mackerel.

4) Once satisfied with the taste & consistency put the pate into ramekins, or dishes if you so fancy. If storing in the fridge for a couple of days (flavours will develop better if you do), melt some more butter in pan and pour it over the surface of the pate. Leave to cool & pop in the fridge.

I shared my pate with a lovely group of pirates that attended one of my coastal forging events, it was served with  Seaweed & Cow Parsley Seed Crackers.


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