Description
Every self-respecting Latvian woman has in its Arsenal, the recipe for pate smoked mackerel. Love it for the versatility: it as a snack might be served as a spread for sandwiches, as canapes or verring on the buffet table for aperitifs. In short, and in the feast and in the world, low cost but sophisticated. My recipe is as follows...
Ingredients
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Mackerel
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Apple
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Green onions
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Mayonnaise
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Lemon juice
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Sour cream
Cooking
Smoked mackerel skin, free from the head, fins and tail. To divide the range in half and remove all visible bones. Mash the meat with a fork. The remaining bones are clearly visible, they are easy to clean, but even if something will remain - the bones of mackerel soft, it's not a carp.
Half of Apple to release the core and not scrubbing the skin, cut into small pieces. Pour with lemon juice. I'm an Apple trying to take the red-cheeked, so it turns out fine.
Feather onion finely chop.
Add sour cream and mayonnaise, stir and serve. If you have the opportunity to give the pate to stand, it will be even tastier.
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