Smoked Mackerel Pate

Directions

1. Remove skin from mackerel, place in food processor and blend to a paste.
2. Add in the egg white, a good healthy pinch of paprika, a few twists of salt and pepper and lemon juice.
3. Put shallots, garlic, vinegar and white wine in a pan and heat till all the liquid has evaporated. Allow to cold then add in to food processor. Add in chives. Dissolve the gelatine as instructed and pour into the fish mix.
4. Blend together. Add in the cream and blend till you are able to spread the mix.
5. Line the ramekins with thinly sliced smoked salmon ensuring there are no gaps. Fill with the pate mix. Place in refrigerator for one hour. Turn the ramekins onto a plate and serve with a crisp lettuce garnish.