Posts Tagged ‘paté’

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!

The Ellis Family under the flowering cherry 1955

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!”

Read Full Post »