|
|
|
|
|
|
|
Woman's Hour 大象传媒 Radio 4 |
|
|
|
Print This Page |
|
|
|
Smoked Mackerel and Horseradish Pate250g-300g smoked mackerel fillets 200g crème fraiche 1 lemon 4 tbsp creamed horseradish Method Peel the mackerel off its skin into a food processor. Add 100g crème fraiche, black pepper, juice from half the lemon and the horseradish. Blitz briefly until smooth. Transfer to a serving bowl and stir in the remaining crème fraiche to make a thick, fluffy puree. Adjust the seasoning with extra lemon juice and black pepper. Chill, covered, until required. Back to the recipe page |
| About the 大象传媒 | Help | Terms of Use | Privacy & Cookies Policy |