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Smoked Fish et Potato Pâté

ingredients

serves 4
650 g (1 lb 7 oz) floury (mealy) potatoes, diced
300 g (10 1/2 oz) smoked mackerel, skinned and flaked
75 g (2 3/4 oz) cooked gooseberries
2 tsp lemon juice
2 tbsp low-fat creme fraiche
1 tbsp capers
1 gherkin, chopped
1 tbsp chopped dill pickle
1 tbsp chopped fresh dill
salt and pepper
lemon wedges, to garnish
toast or warm crusty bread, to serve

method

1. Cook the diced potatoes in a saucepan of boiling water for 10 minutes until tender, then drain well.

2. Place the cooked potatoes in a food processor or blender.

3. Add the skinned and flaked smoked mackerel and process for 30 seconds until fairly smooth. Alternatively, place the ingredients in a bowl and mash with a fork.

4. Add the cooked gooseberries, lemon juice and creme fraiche to the fish
and potato mixture. Blend for a further 10 seconds or mash well.

5. Stir in the capers, chopped gherkin and dill pickle, and chopped fresh dill. Season well with salt and pepper.

6. Turn the fish pate into a serving dish, garnish with lemon wedges and serve with slices of toast or warm crusty bread cut into chunks or slices.

Use stewed, canned or bottled cooked gooseberries for convenience and to save time,
or when fresh gooseberries are out of season.

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