Writing and thoughts from NE Scotland
This cooking lark is easy. Well, sometimes it is anyway. This paté is a case in point. It’s almost ludicrous how simple it is to knock this up in a couple of minutes. I had a day off today so for lunch I threw a few spoonfuls of crowdie and a few smoked mackerel fillets into a small food processor with some horseradish, parsley and smoked paprika. Blitz it for a minute or so then spread it on hot buttered toast. Ridiculously good lunch in minutes.
After 2 months of sitting on my backside due to a knee injury and the arrival of all that white stuff on the ground I decided last night to get back in the game. So as soon as I got home it was into the track suit and I cleared some space in the spare room for the little rowing machine we’ve got (still too much snow in Banchory for me to brave running). But before I got stuck in I needed to decide on what to eat for tea afterwards. It needed to be something I can prepare quickly, preferably beforehand and leave it while I do my session and is quite light as the last thing I want after exercise is a big meal.
I always see smoked mackerel fillets in the supermarket, but aside from fish cakes never really thought of anything to do with them. They’re delicious on their own of course, with a very sweet flavour and I could happily eat a whole packet for dinner (would be good sprinkled with lemon juice with some new tatties and some spring onions I think). But it’s not very exciting and doesn’t seem worthy of a blog like this (like I have standards all of a sudden). Continue reading “Quick and easy smoked mackerel pate”
Mince and Skirlie 