Catherine Brown

Potted Smoked Mackerel with Lemon

Preparation info
  • Yield:

    4-6

    • Difficulty

      Easy

Appears in
Classic Scots Cookery
Classic Scots Cookery

By Catherine Brown

Published 2003

  • About

Cook’s Tip: This recipe can be used as a basic for other smoked fish such as smokies, smoked salmon and kippers (jugged first).

Ingredients

  • 275 g (10 oz) smoked mackerel, skinned and boned
  • 150 g (5

Method

Blending

Put the smoked mackerel, butter and garlic into a food processor (or beat by hand for a coarser texture) and blend till smooth. Taste and season with salt and pepper. Add lemon juice to taste. Pack into an earthenware pot. Serve with hot toast.