This is my 50th post and it’s dedicated to my mother Molly [Weakford] Ellis–whose cooking on a small budget in the late forties and fifties was resourceful and inventive. From her I learned that it was worth spending a little time in the kitchen–not least because I got to lick the bowls!
Her smoked mackerel paté has a fair amount of melted butter in it, but the oily mackerel is a healthy counter to it.
I like it best served on toasted rye bread.
She wrote the recipe out for me on the back of an envelope and miraculously I still have it.
Her flowing round hand is unmistakeable to me. Few of her written recipes survive, so I treasure this one.
It is very simple.
I made it this morning with the 8oz/250gms of mackerel bought last Saturday at the London Farmers’ market and reduced the other ingredient quantities accordingly….
(Tasting it for balance is a legitimate perk of the cook!)
The apple slices cut the richness of the paté.
Watch out though–it is more-ish!
Serve with lemon wedges.
It’s Mother’s Day this weekend–so “Thanks Ma!”