recipe has been reproduced with the kind permission
of the Ashburton
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cookery with exciting cookery courses that emphasise
hands-on involvement, top quality Devon produce and
their cookery courses are based around fundamental cookery
techniques and methods - they will teach you how to
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make sure you get a chance to enjoy your creations over
lunch and at regular tastings throughout the day.
One and two day cookery courses
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visit the Ashburton Cookery School web site <click
smoke our own mackerel fish at the school so we are
fortunate to have our own when it comes to making Smoked
Mackerel Pate but you can buy mackerel pre-smoked easily
enough. Were lucky enough to have Brixham nearby
and the Fish Deli in Ashburton itself is even closer
fresh, smoked mackerel fillets
Juice of 1 lemon
Ground black pepper
1/4 double cream
25g melted butter
sure you remove any large bones from the fillets,
then flake the flesh away from the skin.
the lemon juice, fish, pepper and cream together using
a mortar and pestle or a food processor. Do not add
too much liquid - add the cream first, then slowly
add the lemon juice.
into greased dishes and cover with melted butter.
is fantastic on hot, brown bread toast .