Smoked mackerel butter

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  • Ingredients:
    • Smoked mackerel fillets (skin and bones removed)
    • Unsalted butter (about half the same volume as fish)
    • A mix of salad leaves, such as garlic-mustard, wild garlic, rocket, watercress (finely chopped)

    Method:
    Flake the fish into a bowl

    Add the fresh butter and work together into a paste, until smooth. Add more butter if too stiff.

    Add the salad leaves and mix well.

    Serve on warm fresh bread, flat breads, crisp breads or oat cakes

    Taken from my book ‘Eat like a Viking!’ Available now on Amazon

    Published by The Saxon forager

    Wiltshire, UK based. I live with my wife & daughter, dog and chickens.

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