Sunday, April 4, 2010

Smoked mackerel paste

This recipe is a great thing to have in fridge. Nutritious and piquant hunger fighter. The consistence of the paste allows to smear it over bread straight away from the fridge.

You will need:
1 pack of any cream cheese available1 average sized hot-smoked mackerel
1 Tblsp. of sour cream
Juice of a lemon half
1 tsp. of chili powder

Remove skin from the fish and debone it thoroughly. The soft texture of the hot-smoked wish allows to do it easily.
Place the flavoured deboned flesh in a medium sized bowl. Add cream cheese, sour cream, juice from the lemon half and chili powder.
Now take a fork and mash the paste until all the ingredients mix together and the texture of the paste is even and smooth but You still can feel small bits of fish. Do not do it in the food processor. It will not be the same!
Cover the bowl with the foil and place in fridge for 2 hours before serving for the ingredients to mix their flavours.
Serve on toasted rye bread or You can even eat it with a spoonJ Decorate with parsley or dill. Help Yourself!:-)

: You may add a pinch of Spanish smoked paprika for enriching the taste.

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