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.

Ingredients

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

Method

-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