Smoked Mackerel Paste
The homogenisation of Europe’s food cultures in the ever expanding European Union has brought great culinary benefits to the wider community. Among these are value-added products, such as smoked mackerel and horseradish mustard from Poland. Combined and used as a spread they make a nourishing snack at any time of the day.
150 g/5 oz smoked mackerel, skinned, deboned, mashed 50 g/2 oz Chrzanowa (creamed horseradish mustard) 1 tsp 4-pepper, for garnish 1 tsp tarragon, fresh, chopped small Black pepper, freshly ground, large pinch Salt, pinch (optional) Bread/Toast
Make sure the mashed mackerel is clean of small bones, mix thoroughly with five heaped teaspoons of horseradish mustard and seasonings.
Serve on slices of crusty white bread or toast or crispbread.
Garnish with lavish grindings of black or mixed pepper.
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