Smoked Mackerel Pâté

Howdy folks. I’ve been so busy of late; I literally haven’t even had the time to think about blogging. So what’s been going on then? Well, after much deliberation, I decided it was about time I picked myself up, dusted off the past couple of months and signed up to a dating website. So, I've been on a few interesting dates… and we’ll just say I’m still on my search for Mr. Right. I've also been on my friend’s hen weekend in Bath, which was a scandalous affair. But, that’s to be expected right? So, needless to say, Miss Friday’s Feast has taken a back seat, just whilst I get myself back on track anyway.

So, I haven’t really been cooking much lately, I spend most of my weekends out and about, which inevitably means eating out, lucky me, although, my waistline is probably suffering a little. I've made a few bits and pieces, mainly my go-to recipes like curries, steak and pasta dishes. But, yesterday I had an urge for smoked mackerel, so I decided to make a quick pâté.

A pâté is perfect for when you’re stuck at your desk, with little hope of escaping for a Nando’s lunch. It’s great to have something tasty to grab.

You can make it in under 5 minutes, so there’s no excuse that you don’t have time in the evening to prepare lunch, grab a couple of slices of bread, French stick or even some vegetable batons, such as carrots, peppers and celery.

I believe it’s a fairly healthy lunch too, although I’m no dietician so don’t hold me to that. Well that’s about it for now, I’ll try and get my focus back to the kitchen, in-between the dates, and I have another hen weekend in three weeks. Speaking of which, we are going to Vinopolis (wine tasting), so I’ll try and get lots of pictures and maybe I’ll do a little review for you all.

1 packet of smoked mackerel (non-peppered)

150g soft extra light cheese (such as Philadelphia)

Half a packet of chives, snipped

Juice of half a lemon

Pinch of cayenne pepper

Ground black pepper

Break the mackerel fillets up with your fingers and place in a blender, add the cheese, chives, lemon juice and cayenne pepper. Pulse in the blender until combined, you want a fairly smooth consistency. Add a little black pepper and refrigerate. Eat within 4 days.