WEBSTEP 1. Skin the mackerel and break the fillets up into small pieces. Add the soft cheese, lemon zest and horseradish sauce and mix well together with a fork. STEP 2. Season …
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WEBRemove the skin from the trout and break it into chunks. Add it to a food processor, together with some cream cheese (room temperature), paprika, lemon juice, and black pepper. Blend until smooth. Taste for seasoning …
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WEBPlace the sliced cucumbers in a Kilner jar and cover with the vinegar mixture. Leave until required, the longer the better. 1 2/3 fl oz of Chardonnay vinegar. 1 cucumber. 3. To poach the mackerel, place the …
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