MACKEREL PATÉ .
Active time: 10min
Total time: 10min
Yield: 6-10 persons
INGREDIENTS
- 1 smoked Mackerel
- 1el cream cheese
- 1el crème fraîche
- Small hand of finely chopped chives
- Small hand of finely chopped parsley
- Zest and juice of 1 lemon
- 1tsp fine sea salt
- 3-5 drops tabasco
PREPARATION
1. Take off the skin of the skin and head of the Mackerel and debone by plucking the mackerel with your hands. Put all the filleted meat in a bowl and check again by putting in another bowl with your hands.
2. Now you can add the other ingredients to the bowl of Mackerel and mix everything together. You can do this firmly so you end up with a pretty smooth mixture. Season to taste with extra lemon juice, pepper and salt. Et Voilà!
RAS EL HANOUT CHUTNEY .
Active time: 10min
Total time: 60min
Yield: 6-10 persons
INGREDIENTS
- 250g white onion in rings
- 45g white wine vinegar
- 45g jam sugar
- ½ tsp ras el hanout
- Hit of cayenne pepper
PREPARATION
Cut the onions in rings and fry off in a pan with oil. Make sure not to color the onions. Add the ras el hanout spices and fry for 1 minute. Add the sugar to start off the caramelization. Let caramelize for another 10-15 minutes, when caramelized add the cayenne pepper and some more sugar if needed. Don’t be tempted to make it too sweet as it needs to be a nice fresh compliment for the Mackerel.