If I’m ever by the sea, one of my favourite things to do is to go fishing. In the past I have never been overly successful, but the anticipation and the excitement you get with a good tug on the line is one of the best feelings – not to mention heating up a barbecue and cooking fresh fish on the beach afterwards.
Well, our “Summer” holiday this year was in beautiful Brixham, and although the sun didn’t put its hat on, we still got out on a boat for a few hours. I have to say that this was like no fishing trip I had previously experienced, in that, within a second of putting your line in the water there were three fish attached, and within half an hour of being on the boat 5 of us had managed to fill three big buckets with mackerel. In all honesty it did take a little of the fun away, but has provided us (and several family members) with a freezer full of fish, and what better way to use up mackerel than in a delicious pate!
So if you too get caught out on a boat and are wondering what to do with your daily catch, then this recipe is the bees knees, and one that even the biggest fishy hater will love!
Serves 8 as a starter
- 6 mackerel fillets (I’m using fresh but if you have pre-cooked then just don’t follow the cooking steps)
- Juice ½ lemon
- Drizzle olive oil
- Salt and pepper
- Juice 1 lemon
- 300g cream cheese
- Pinch cayenne pepper
- Toast, lemon wedges and salad – to serve
Pre-heat the oven to 180’C
Lay the mackerel fillets out on an oven dish, skin side down, and drizzle over the lemon juice and the oil.
Bake in the oven for 12-14 minutes, until cooked through.
Remove and leave to cool before peeling away and discarding the skin and picking out the bones.
In a food processor, blend together the mackerel, cream cheese and lemon juice.
Season to taste and serve with a pinch of cayenne pepper before tucking in with your toast.