Rustic mackerel & herb pate
The West Bar in Westport, Co Mayo were crowned the overall winners of the National Chowder Cook-Off held at Kinsale recently and here they have come up with one of their delicious fish delicious recipes that is easy to prepare and cook and totally tasty.
4 Mackerel Fillets
Half a red onion finely chopped
1 scallion finely sliced
20 g of finely chopped herbs (chives, parsley and chervil)
1 dessert spoon of creme fraiche
1 dessert spoon of mayonnaise
Juice of half a lemon
-With your hands, remove the skin and bones from the mackerel and place the remaining fish into a bowl before flaking up the fillets.
- Add all of the remaining ingredients and mix thoroughly. This mixing should help break down any remaining lumps of fish
- Serve on some toasted buttered soda bread with salad for an ideal brunch dish.
- If you're not a mackerel lover you can substitute it for hot smoked or barbecued salmon and that's delicious mixed through some freshly cooked pasta.
-Serves 4 portions