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Smoked Mackerel Dip.

(You will need a pestle and mortar for this.)

4 Scallions
2 Tablespoons Olive Oil
2 Smoked Mackerel Fillets
Juice one Lemon
2 teaspoons of Horseradish Sauce
2 Egg Yolks
Good grating of Black Pepper
90ml (3 oz. ) Sunflower Oil
90ml (3 oz. ) Olive Oil

Trim the scallions and chop them finely.
Put these in a small pot with the 2 tablespoons of olive oil and cook very gently, covered, for about ten minutes until they are soft.
Take the mackerel off its skin and shred it gently with your fingers into the mortar. (be sure to discard any bones)
Pound this to a paste with the mortar gradually incorporating the scallions with any of the oil they were cooked in, the lemon juice, the horseradish and the black pepper.
Now change the mortar for a hand held electric beater and add the two egg yolks to the pounded mackerel.
Now in a very thin dribble, drop in the oils into the mixture beating all the time as you would make mayonnaise.
Once this is done, taste again for seasoning, mine didnít need salt.

I am fairly sure that if making this in larger quantities it could be all done in a food processor.

Then transfer into a bowl for serving and serve with crackers, baked strips of pitta or (a la Francais) with raw veg.

March 6, 2007 07:26 AM | 0 Comments
  Martin Dwyer
Consultant Chef