{"id":3190,"date":"2024-02-16T09:10:19","date_gmt":"2024-02-16T09:10:19","guid":{"rendered":"https:\/\/www.shavuatov.co.uk\/?p=3190"},"modified":"2024-02-16T09:12:32","modified_gmt":"2024-02-16T09:12:32","slug":"corinne-rachelles-mackerel-pate","status":"publish","type":"post","link":"https:\/\/www.shavuatov.co.uk\/?p=3190","title":{"rendered":"Corinne Rachelle's Mackerel Pate"},"content":{"rendered":"<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-full is-resized\"><img loading=\"lazy\" decoding=\"async\" width=\"1463\" height=\"1600\" src=\"https:\/\/www.shavuatov.co.uk\/wp-content\/uploads\/Corinne-Rachelles-Mackerel-Pate.jpg\" alt=\"\" class=\"wp-image-3191\" style=\"width:474px;height:auto\" srcset=\"https:\/\/www.shavuatov.co.uk\/wp-content\/uploads\/Corinne-Rachelles-Mackerel-Pate.jpg 1463w, https:\/\/www.shavuatov.co.uk\/wp-content\/uploads\/Corinne-Rachelles-Mackerel-Pate-768x840.jpg 768w, https:\/\/www.shavuatov.co.uk\/wp-content\/uploads\/Corinne-Rachelles-Mackerel-Pate-1404x1536.jpg 1404w\" sizes=\"auto, (max-width: 1463px) 100vw, 1463px\" \/><\/figure>\n<\/div>\n\n\n<p class=\"has-large-font-size\"><strong>Smoked Mackerel Pate.<\/strong><strong><\/strong><\/p>\n\n\n\n<p>This light creamy pate is quite retro, back in the 1970\u2019s this was a go to starter featured on nearly every bistro menu! It is incredibly quick &amp; easy to make, it stores well in a sealed container in the fridge, and if you don\u2019t want it as a starter, it makes an easy lunch served on hot buttered toast. Back in the late 70\u2019s my friends and I would eat this while watching Brideshead Revisited!<\/p>\n\n\n\n<p>You can make this as smooth or chunky as you like, I prefer mine a little chunky.<\/p>\n\n\n\n<p>Although originally made with dairy produce its easy to swap them out for plant products to make dairy free.<\/p>\n\n\n\n<p class=\"has-large-font-size\"><strong>Ingredients <\/strong><strong><\/strong><\/p>\n\n\n\n<p>1 packet of smoked mackerel I prefer to use the peppered fillets, but you can choose.<\/p>\n\n\n\n<p>1 small red onion<\/p>\n\n\n\n<p>2 cloves of garlic<\/p>\n\n\n\n<p>\u00bc cup fresh dill<\/p>\n\n\n\n<p>Black pepper to taste<\/p>\n\n\n\n<p>The juice of half a lemon<\/p>\n\n\n\n<p>200 grams, either natural Greek yogurt, Cr\u00e8me fresh or plant natural Yogurt (not coconut) all work well.<\/p>\n\n\n\n<p class=\"has-large-font-size\"><strong>Method <\/strong><strong><\/strong><\/p>\n\n\n\n<p>Remove the skin from the back of the fish fillets. Put in a food processor, with the garlic, onion, half the dill, lemon juice and Yogurt.<\/p>\n\n\n\n<p>Pulse the mixture till it is the consistency that you and your family prefer, taste and season with black pepper.<\/p>\n\n\n\n<p>Transfer to a fridge container, and chill for at least 30 minutes. Serve with toast, or crackers, sprinkle the remaining dill on top before you serve.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Smoked Mackerel Pate. This light creamy pate is quite retro, back in the 1970\u2019s this was a go to starter featured on nearly every bistro menu! It is incredibly quick &amp; easy to make, it stores well in a sealed container in the fridge, and if you don\u2019t want it as a starter, it makes [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[9],"tags":[],"class_list":["post-3190","post","type-post","status-publish","format-standard","hentry","category-recipes"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.shavuatov.co.uk\/index.php?rest_route=\/wp\/v2\/posts\/3190","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.shavuatov.co.uk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.shavuatov.co.uk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.shavuatov.co.uk\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.shavuatov.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3190"}],"version-history":[{"count":2,"href":"https:\/\/www.shavuatov.co.uk\/index.php?rest_route=\/wp\/v2\/posts\/3190\/revisions"}],"predecessor-version":[{"id":3193,"href":"https:\/\/www.shavuatov.co.uk\/index.php?rest_route=\/wp\/v2\/posts\/3190\/revisions\/3193"}],"wp:attachment":[{"href":"https:\/\/www.shavuatov.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3190"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.shavuatov.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3190"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.shavuatov.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3190"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}