Smoked Mackerel Pate with Cranberry and Hazelnut toasts
Ingredients:
- 2 fillets of smoked mackerel, plain or peppered
- 1 Tbsp crème fraiche
- 1 Tsp Horseradish sauce
- 1 dessertspoon lemon juice
Directions
- Remove skin from mackerel. Flake using two forks.
- Mix in remaining ingredients.
- Spoon into ramekin dishes. Chill.
- Serve with Cranberry and Hazelnut Toasts.
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Capital and other initiatives in this company are co-funded by the European Regional Development Fund and Enterprise Ireland under the Border, Midland and Western Regional Operational Programme 2014-2020. The aim of the initiatives was to purchase assets to allow the company to increase productivity resulting in improved competitiveness, and to recruit a key manager bringing skills that are critical to future growth.