Smoked Fish Pâté

So many complicated recipes out there – this is dead easy!

Ingredients

  • Half quantity of Labneh
  • Any one of the following
    • a couple of smoked mackerel fillets, skinned and flaked;
    • the flesh from a couple of undyed kippers, “jugged” (put in a tall jug, cover with boiling water, and leave for 5 minutes), skinned, and boned (!);
    • 250g of undyed smoked haddock/cod, simmered for 10 minutes in a little milk, with bones and skin removed, drained and flaked.
  • Salt and Pepper

Method

  • Just mix the flaked fish with “enough” Labneh, season to taste, and cool in the fridge.
  • Good as a dip, a sandwich filling, or (best of all) a filling for a baked potato.
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s