You can’t really pass on this 10 minute seafood pate. Before that, I’d like to take you to a country to which we owe a lot of the good things in life – from wine to democracy. No other civilization in history has put physical wellness as a precursor to balanced life higher in it’s value system more than ancient Greece.
A famous quote by Hippocrates states; “The physician treats, but nature heals.” More than likely the father of modern medicine had the Greek nature in mind…year-round sun, sea water, clean air and healthy food. From Chalkidiki through Peloponnese all the way to Crete, a variety of tasty seafood can satisfy even the most demanding of tastes.
Mediterranean spices, herbs and fresh products lead to endless culinary adventures. Today’s recipe is an example of such. To enjoy it fully make sure to pair it with some (cold) wine and freshly toasted bread.
Ingredients
- 300 g warm smoked mackerel
- 125 g creme cheese
- 1 lemon
- 4-6 sprigs (stems) of fresh parsley
- 2-3 spring onions
- 1 Tbsp horseradish
- 2 Tbsp olive oil
- 1 Tbsp black pepper
Instructions
- In a food processor/blender mix the fish, cheese, horseradish, olive oil and the lemon’s juice. Keep going until you get a homogeneous mixture.
- Mix-in (by hand) the black pepper, chopped spring onions and chopped parsley.
- Serve with toasted bread.
- Enjoy!
Tips & Tricks
Remove and discard the stems from the parsley before chopping. Warm smoked mackarel and horseradish can be found in all the big food chains.
