Serves 4
2 medium-sized smoked mackerel fillets
3 oz (75g) butter
4 oz (100g) cream cheese
juice of 1/2 lemon
1 teaspoon concentrated tomato
puree
salt and freshly milled pepper
1 bay leaf
Remove the skin from the smoked mackerel and flake the flesh on to a plate. Cream 2 oz (50g) of the butter in a mixing bowl until soft, then heat in the cream cheese. Add the flaked fish, lemon juice, tomato puree and a good seasoning of salt and pepper and beat until smooth. Alternatively, blend ingredients in a blender or food processor. Spoon the mixture into a serving dish and spread level. Melt the remaining butter in a saucepan and pour it over the top. Decorate with a bay leaf. Chill for at least 3 hours.
This pate is lovely with wholemeal toast, French bread or spooned on to tiny biscuits or rounds of pumpernickel. Use this tasty pate to stuff stalks of celery and serve with drinks.