How to Make Mackerel Paté by The Ethical Carnivore
By louise Gray, author of The Ethical Carnivore
For the last two years, I have been only eating animals I killed myself. It seems an extreme position. But really it was all about compassion. The idea was to find out how meat is sourced and educate people about where their food comes from.
Mostly, I was vegetarian except for a small number of mammals including rabbit, deer and a pig. Overall I ate far less meat than your average British omnivore.
I also ate a lot of fish.
The fish I ate most in my year was mackerel. The ‘tigers of the sea’ are plentiful around the coast of Britain in the summer months and even a complete amateur can catch one. I hauled up 24 in one afternoon off Arbroath in North East Scotland.
I wanted to make them into canapes for my book launch at Bloomsbury and so I took them to the Belhaven Smokehouse to be smoked and then made a job lot of mackerel pate at the Knowes Farm Shop.
Below is the recipe, for more Ethical Carnivore adventures please look out the book.
4 x smoked mackerel fillets (equivalent to two whole fish)
1 tsp grated horseradish or 2 tsp horseradish sauce
2 tsp Dijon mustard
2 tbsp crème fraiche
½ lemon juiced
100g unsalted butter
salt and pepper to taste
Take the skin off the mackerel and mix with the horseradish, mustard, lemon and crème fraiche. Blend in a food processor or with a hand blender. Add the butter and blend to a paste.
Serve on oatcakes with a parsley garnish to a literary crowd.