Feast Norfolk Magazine
Recipe from Ben Hegarty, The Crown, Woodbridge
www.thecrownatwoodbridge.co.uk
Featured in Feast 44 – March 2020
SERVES Four
INGREDIENTS
220g of smoked mackerel (we use Pinney’s)
50g of cream cheese
50ml of double cream
1tsp of horseradish sauce
50g of cream cheese
50ml of double cream
1tsp of horseradish sauce
10g of chopped chives and parsley
juice and zest of one lemon
salt and pepper, to taste
Method
Start by flaking the mackerel down into chunks. In another bowl, mix all other ingredients together until smooth. Gently fold the mackerel into the above mixture – don’t over mix because you want it to have texture. After everything is mixed, share between four small ramekins and set in the fridge for at least one hour. Serve with your favourite toasted bread, pickled onions or beetroot and a nice baby gem salad.
