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- 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)
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