Stop looking at me with those beady eyes.
I know I’ve bee remiss; a lazy blogger; a reluctant cook. I’ve been uninspired! I’m a bit burnt-out. Everyone needs a vacation. And I’m taking one! And while I’m away, you reproachful-eyed kipper, I’m going to make paté of you and your expectations, and eat them on the beach. So there.
Mackerel Mousse for Burnt-Out Bloggers
To be packed into a rucksack and eaten on the beach.
Place 1 Kipper per 2 servings in a heat-proof container and pour boiling water over it. Let sit for 10 minutes. (It will curl up in shock, and might stared up at you. But stop anthropomorphizing! He’s already dead, and also sustainable! Incidentally, this process is called jugging. Do it in a jug for maximum authenticity.)
Remove from water and when cool enough to handle (this will be almost immediately if you have un-ladylike cook/waitress/cyclist hands like me) and remove the flesh from the bones. Blend with a generous dollop (about 2 heaped tablespoons) of Crème Fraîche or Sour Cream, 2 heaped tsps. of Horseradish (not horseradish cream, unless that’s all there is, in which case, add a bit more for punch) and 1-2 tblsps Lemon Juice. That’s it. Capers make a nice addition if you want to fancy it up, as do cornichons.
Serve on bread, with veggies, by the spoonful; whatever you holiday appetite dictates.
You can balance your meal out with some
For this, I won’t even offer a method, much less a recipe. I just have some tips:
Celery makes and excellent addition.
So do Radishes, Carrots and a very Small Amount of Very Finely Sliced Tomatoes.
Mix the Colours of Your Cabbages: purple, white, various greens.
Soak Very Finely Diced Red Onion in Apple Vinegar for 20 Minutes, then add to the slaw.
If using mayonnaise, balance the richness with Harissa or Lots of Lemon Juice, or Both.
Salt Before Dressing.
A Pinch of Sugar really brings the flavours out.
And what really, really brings the flavours out? Being tossed around in your bag while you hike all morning to the perfect picnic spot.