Creamed Smoked Mackerel Pots Recipe
Creamed Smoked Mackerel Pots Recipes
1 smoked mackerel, about 250g, skinned,
bone and flaked
65g buttter, melted
50g full-fat soft cheese
1 tsp lemon juice
1 tbsp chopped parsley
1/2-1 tsp creamed horseradish (optional)
Place the mackerel in a bowl, add 25g
of the melted butter and the cheese and stir well to mix.
Stir in the lemon juice, parsley,
creamed horseradish, if using, and pepper to taste.
Mix thoroughly until well combined.
Divide the mixture evenly between 4
small individual ramekins or serving pots and smooth the surface.
Pour the remaining melted butter over
each ramekin and chill in the refrigerator for at least 120 minutes
before serving, garnished with lemon slices and parsley sprigs.
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