Tuesday, 3 April 2012

Potted Mackerel

The past six weeks or so have been crazy. I'm starting a new job in just less than a month and we have until then to find a flat down in High Wycombe, 3 hours and a million miles away from the city of Manchester that we know and love. But it's all very exciting and although things are moving very quickly, they seem to be going in the right direction. Did I just make a proverb? Anyway what I'm basically trying to say is that the frequency of my blogging has suffered...and for a little while it may even get worse. But then it will get better. And then better still. After that, I can't promise anything. In the meantime, here's a brief pot of mackerel. Enjoy.
Charlie also got herself a job, so to celebrate I put together a special three-course meal. This starter wants a bit of time in the fridge, so I made it the night before...ideal when you've only got a couple of hours to cook up a big spread. It couldn't be much easier really and it tastes fantastic. Flake a few decent-sized smoked mackerel fillets and mix in a bowl with half a diced red onion, a clove of garlic, the zest and juice of a lemon, just over half a cup of natural yoghurt, a pinch of salt, a pinch of pepper, and a generous pinch of smoked paprika.
Combine all of the ingredients into a big fishy mess and divide into ramekins. Melt some butter in a pan to cover the mackerel then stick in the fridge overnight. The world would be a better place if we all ate more of this.
 I honestly can't recommend this recipe highly enough. If you like fish then it's a no-brainer. If you don't like fish then you're a no-brainer.