Cornish Smoked Mackerel Paté

Ingredients

225g (8oz) 'ready to eat' smoked mackerel fillets, skinned

170g (6oz) smoked cod's roe, skinned

black pepper

2 x 15ml spoon (2 tablespoons) parsley, chopped

1 clove garlic, crushed

150ml (5fl oz) Olive Oil

2 x 15ml spoon (2 tablespoons) lemon juice

croutes of hot toast, buttered, warmed pitta bread or a selection of raw vegetables

Serves 3-4

Method

Place the roe, black pepper, parsley and garlic in a bowl, and mix well.

Gradually beat in half the oil to make a good emulsion, stabilise by adding lemon juice and some boiling water.   Continue in this way with the rest of the oil.

Mash the mackerel, and blend with roe mixture.

Serve on croutes of hot buttered toast or with pitta bread and a selection of raw vegetables.