Festive Mackerel Kefir Pate Canapé
FESTIVE KEFIR MACKEREL PATE ON SOURDOUGH WITH DILLY PICKLES
I have discovered that a bit of dill and some crushed red peppercorns makes any food look Christmassy!
Or perhaps I am more sleep deprived than I realise?
This was delicious and contained 3 ferments (that’s not including the Sourdough - officially NOT a ferment by the way).
Plus, our 11month old had it in a pack lunch sandwich and LOVED it, so I’m delighted - lunch on the move, and a great way to give him a dose of microbes, plus some delicious oily fish for his developing brain. Here’s to hoping he’ll be saying “Mummy, thank you for all the effort you make” in no time.
~ Gutsy Flora
Festive Brunch
INGREDIENTS
This is a large brunch helping for 2ppl
INGREDIENTS
2 fresh mackerel fillets
2 large tbs Creme fraiche, or a combination of cream cheese + milk kefir (like I did here)
1tbs grainy mustard (fermented mustard grains, if you have)
1 spring onion, finely sliced
1-2 tbs lemon juice, to taste
Black pepper
Sourdough
More butter (of course)
TO SERVE
Slices of dill pickles
Dill + Red Peppercorns to decorate
METHOD
Fry mackerel in ghee or butter skin-side down, then flip and sear the top and peel off the skin
Place in food processor with remaining ingredients, blend and taste
Slap onto some sourdough bread (preferably a sourdough with big holes to prove there were hungry microbes at work!)
Add festive sprinklings
