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WEEKEND STYLE
This recipe takes the
chowder up a stylish
notch and makes a
fantastic Saturday lunch
or supper. Using a ready-
made puff pastry sheet is
a great time-saver too.

You could cut the puff pastry into squares for a more rustic look. pâté with horseradish

Smoked mackerel

SERVES 4
450g smoked mackerel
100g cream cheese
100g crème fraîche
1 tablespoon creamed horseradish
1 tablespoon lemon juice
salt and pepper
brown bread, toast or crackers, to serve
lemon wedges, to serve

Skin the mackerel and check for any small bones.
Put the fish into a food processor along with the
rest of the ingredients except the seasoning.
Pulse in short bursts to bring all the ingredients
together while still leaving some texture. Check
Seafood chowder with pastry lids the flavour and add a little salt and pepper if
needed. Remember that the mackerel itself can
SERVES 4 be highly seasoned, so be careful not to overdo it.
Spoon into a Kilner jar or serving bowl and chill
1 tablespoon Heat the oil in a saucepan set Using a saucer or small plate as a in the fridge for a few hours to let the flavours
vegetable oil over a medium heat. Add the guide, cut the puff pastry into four develop. Serve with brown bread, toast or
100g bacon lardons bacon and leek and fry for 5 circles about 5mm bigger than the crackers and a squeeze of lemon juice on top. This
or diced streaky minutes, until the bacon is ovenproof bowls you are going keeps in the fridge for up to a week.
rashers cooked and the leek is soft. Add to serve the chowder in. With the
1 medium leek, finely the flour and cook for another pastry scraps, cut out 5mm strips to
chopped 2 to 3 minutes. Gradually add put around the rim of each bowl.
2 tablespoons plain the stock, followed by the milk, BUSY SWAP
flour whisking as you go to avoid Ladle the chowder into the bowls PREPARED BY OUR FISHMONGER
750ml fish or chicken lumps from forming, then add and place them on a baking tray.
stock Brush the edge of the bowls with
500ml full-fat milk the potatoes. Season with salt a little beaten egg and press the Cooking from
2 medium potatoes, and pepper. pastry strips firmly around the scratch isn’t
peeled and diced Bring to the boil, then reduce edge. Brush again with the egg, always easy, so
salt and pepper to a gentle simmer and cook then put the pastry circles on top, in your drive
500g mixed fish for about 10 minutes, until the pressing down to secure. Brush to eat two fish
1 x 320g sheet of puff potatoes are soft. Add the mixed the tops with the beaten egg and dishes in a week,
pastry, thawed if fish and cook for a further 4 to pierce the centre with a sharp try SuperValu’s
frozen 5 minutes, until the fish is just knife to let the steam escape. Prepared by
1 egg, beaten cooked through. Allow to cool to Bake in the oven for 15 to 20 our Fishmonger
room temperature. minutes, until the pastry is Prepared by our range, the easy
Preheat the oven to 200°C/gas risen and golden brown. Serve Fishmonger Teriyaki option for busy
mark 6. immediately. Salmon 1 piece, €8. lives.
18 | FRESH AUTUMN 2017

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