by Quite Simply French Potted Mackerel Pâté with Dill Butter
INGREDIENTS
•
6 smoked mackerel fillets
• Cream cheese (by eye) • Salt pinch • Juice of 1 lemon • 50g dill • 250g butter • Blue piping bag
METHOD
For the Pâté 1. Prep the smoked mackerel by doing a v cut to remove bones 2. In the Thermomix or using a hand blitzer add smoked mackerel, cream cheese, lemon juice & salt 3. Blitz until smooth 4. Once at desired consistency check for seasoning
For the clarified butter 1. Melt butter slowly to remove milk solids 2. Pour into a jug 3. Season with chopped dill salt and crack black pepper 4. Once cooled slightly, slowly pour onto the Pâté
5. Decant mix into piping bag 6. Pipe into ramekins leaving enough room for butter 7. Store on a tray in fridge
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