Hubby has been trying to increase the amount of oily fish he eats in a week and, like me, he's begun to look at meals other than dinnertime. After all, there's only so many dinners you can have in a week if they consist of smoked mackerel, nice as it is!
However, unlike me - who has opted for breakfast, he's opted for the lunchtime option. He's also opted for the smoked mackerel route, whereas I'm alternating between tinned mackerel in tomato sauce and tinned mackerel in brine.
So, he invested in some three fillets of smoked mackerel and enjoyed two lunches from them.
This is one of those lunches - when he created a smoked mackerel pate to eat with some of my soda bread and a salad. Looks good - and by all accounts, it tasted pretty fantastic.
The pate was a simple matter of flaking the fillets into a bowl, adding a teaspoon of horseradish sauce, enough mayonnaise to lubricate the mix, a squirt of lemon juice and plenty of freshly ground black pepper.
Pile onto a piece of freshly toasted soda bread - and eat with an accompanying salad. Oh, and two ostentatious olives. *chuckle*