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Add a photoServings: 4
Ingredients
- 75 gm butter softened
- 175 gm full fat soft cheese
- 350 gm smoked mackerel fillets skinned and flaked
- 2 tsp lemon juice
- 1 Tbsp. minced chives
- Â Â freshly grnd black pepper
- 25 gm butter
- 4 sm bay leaves to garnish
Directions
- Cream together the butter and cheese stir in the fish lemon juice chives and pepper.
- Beat till the mix is smooth.
- Divide the pate between 4 individual ramekin dishes and smooth the tops.
- Heat the butter and pour it over the dishes.
- Tip so which the butter forms a thin even film.
- Place a bay leaf to garnish each dish.
- Cover the dishes with film and store in the refrigerator for up to 2 days.
- Serves 4
- Raspberries in melba sauce
- 450g raspberries fresh or possibly frozenSauce:350g raspberries fresh or possibly frozen1 tsp. lemon juice100g icing sugar siftedTo serve:1/4 tsp. grnd cinnamon25g icing sugar sifted15 ml double cream whipped1 egg white stiffly beaten
- Hull fresh raspberries thaw frzn ones and put them in a serving dish.
- To make the sauce hull or possibly thaw the raspberries sieve them and stir the lemon juice and icing sugar into the puree.
- Pour over the whole raspberries and stir to mix well.
- Cover the bowl and chill.
- Stir in the cinnamon and icing sugar into the cream and mix in the egg white.
- Serve separately.
- This is best made just before serving.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 160g | |
| Recipe makes 4 servings | |
| Calories 579 | |
| Calories from Fat 398 | 69% |
| Total Fat 45.63g | 57% |
| Saturated Fat 17.41g | 70% |
| Trans Fat 0.0g | |
| Cholesterol 115mg | 38% |
| Sodium 223mg | 9% |
| Potassium 599mg | 17% |
| Total Carbs 24.23g | 6% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.11g | 0% |
| Protein 19.8g | 32% |
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