Rachel Allen's Smoked Mackerel Pâté on Crostini
March 14, 2008
The Secret Sauce welcomes chef Rachel Allen to the blog.
Today Rachel Allen shares her recipes for a traditional Irish meal for St. Patrick's Day. The first recipe is Smoked Mackerel Pâté on Crostini. Allen writes, "It’s great to have some of this in the fridge for snacks on the run or a packed lunch. It’s lovely and light and will keep for a week. Of course, the better the smoked mackerel, the better the pate. For a family meal I put a kilner jar of this on a big board with lots of crusty bread or toast in the middle of the table and let everyone dig in while the rest of the meal (if you are having anything else, because frankly it’s almost enough on its own) is being prepared."
Click continue reading for the recipe and to find even more delicious recipes from chef Rachel Allen.
The Secret Sauce welcomes chef Rachel Allen to the blog.
Today Rachel Allen shares her recipes for a traditional Irish meal for St. Patrick's Day. The first recipe is Smoked Mackerel Pâté on Crostini. Allen writes, "It’s great to have some of this in the fridge for snacks on the run or a packed lunch. It’s lovely and light and will keep for a week. Of course, the better the smoked mackerel, the better the pate. For a family meal I put a kilner jar of this on a big board with lots of crusty bread or toast in the middle of the table and let everyone dig in while the rest of the meal (if you are having anything else, because frankly it’s almost enough on its own) is being prepared."
Click continue reading for the recipe and to find even more delicious recipes from chef Rachel Allen.
Click here to print this recipe!Smoked Mackerel Pâté
Serves 6
Ingredients:Procedure:
- 100g (3½ oz) smoked mackerel, about 1 fillet
- 75g (2¾ oz) cream cheese
- 75g (2¾ oz) crème fraiche
- Juice of ½ lemon
- Salt and pepper
In a food processor, whiz up the smoked mackerel, then add the cream cheese and the crème fraiche. Empty into a bowl and fold in the lemon juice, salt and pepper to taste.
Crostini
Serves 6
Ingredients:Procedure:
- 100ml (3 ½ fl oz) olive oil
- Salt and pepper
- ½ baguette
- Preheat the oven to 220C / 425F / gas 7.
- Mix the olive oil with salt and pepper.
- Cut the baguette into long slices at an angle and brush with the seasoned oil.
- Place in a single layer on a baking tray and cook in the oven for about 5 minutes, until pale golden.
Crème fraiche is a thick and heavy cream which originated in France, but can now can be found all over the world
About the Chef:
Rachel
Allen was brought up in Dublin and her early cooking experiences were
with her sister, both pretending to be Delia Smith and each talking to
the wall as they made biscuits. Encouraged by her family Rachel went to
the Ballymaloe Cookery School at the age of 18 and realized that she
wanted to make food her career.After graduating from the school she cooked at the renowned Ballymaloe House Hotel, eventually returning first to test recipes and then to teach at the school. She worked for a while as a caterer in Vancouver before returning again to teach at Ballymaloe. This is one of the premier cookery schools in Ireland and has an international reputation.
In September 2004 RTE, the national TV station for Southern Ireland, broadcast Rachel’s first series Rachel’s Favourite Food, which was screened on BBC 2 each Saturday morning, and has also been seen in Australia, Italy, Africa and elsewhere. Rachel’s Favourite Food (the book to accompany the series) was published by Gill & Macmillan. Rachel's follow up book and TV series were both called Rachel’s Favourite Food for Friends and were both huge successes. Her third series, Rachel's Favourite Food At Home, this time shown on BBC1, due to the excellent ratings was another smash and the accompanying book, Rachel's Favourite Food at Home (HarperCollins 2006) hit the top of the book charts. Rachel’s latest series, Rachel’s Favourite Food For Living, aired on BBC1, the accompanying book, Rachel’s Food For Living was again published by HarperCollins in 2007, as was a beautiful Rachel Allen Diary for 2008. Rachel is also a frequent guest on BBC1’s Saturday Kitchen. Rachel has appeared on numerous programs this year including: Castle in the County, Market Kitchen and Cooking the Books on Channel 5.
Rachel has most recently appeared at Taste of the World for the New York Times as the special guest of the Irish Tourist Board.
Rachel lives near Ballymaloe with her two young sons and her husband, another cook, who runs two restaurants in Cork.
More recipes from Chef Rachel Allen:
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