mackerel pate Here it is - a snack of my dreams!As the main ingredient, namely smoked fish, we chose smoked mackerel.Ideally, the process of smoked looks like this: fish salted and smoked send in an extremely hot smoke about 2 hours until tender.Thus, it becomes smoked fish and baked simultaneously.Very tasty, it also retains its useful properties.But this ideal.Unfortunately, manufacturers ignore the rules of smoking and accelerate the process of using all sorts of technological tricks.As a result, we were on the table gets smoked fish pseudo and this is the best.Try fly fishing in the same store, and always inquire about whether it is fresh.Do not hesitate to ask to smell the fish - it's a matter of your health, and what can be more important ?!And remember that fish, smoked without interior, kept much smaller.
- smoked mackerel 200 g
- Cream cheese 100g
- Mustard 0.5 h. Liter.
- ground black pepper 3 pinch
- Step 1 fishpastes take: smoked fish, processed cheese (cr
- Step 2 smoked fish clean of skin and bones.Cut in small pieces.
- Step 3 Processed cheese grate on large grater and mix with mustard.
- Step 4 To add the sliced cheese fish and mash with a fork properly.
- Step 5 Pate served with fresh herbs (parsley, dill, green onions) and baguette.