Cured mackerel fillets must be the Mediterranean version of smoked Cape snoek! These fabulous little fish fillets are much smaller than snoek, but can be used very much in the same way.
Rather than making a regular pateé, I opted for making a rich herbed mackerel butter instead. With no cream or soft cheese added, this buttery spread really melts in your mouth, and is the perfect topping for warm toasted bread. Most Mediterreanean foods are quite light, so the rich contrast of this spread works very well when used as a starter to a long, lazy meal with many courses.
It keeps well in the fridge for at least a week, depending on the freshness of the fillets.
- 2 x medium-sized Mediterranean Delicacies Herb Mackerel fillets (skins removed)
- 150-200 g butter, softened, but not melted
- a generous handful of Italian parsley, roughly chopped
- juice and grated rind of half a lemon
- 2 T (30 ml) extra virgin olive oil
- salt and pepper to taste
- toasted ciabatta to serve
- In a food processor, blend mackerel fillets, butter, parsley, lemon juice & rind, olive oil and season with salt and pepper. Blend to a smooth paste.
- Serve at room temperature with warm, freshly toasted ciabatta.
This post is the second in a 4-week series that I am doing in association with Mediterranean Delicacies.
WIN a fabulous Medi Deli hamper by entering their competition on Facebook! Competition have been extended untill end of of July 2012. Hamper includes a gourmet pasta maker, cheese board and a selection of delicious wines and Mediterranean Delicacies’ products.
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