One of my New Year resolutions was to avoid any food wastage in the household. Although this may sound like an apparent environmentally mindful driven behaviour, the determination is actually triggered by the food access restraint my family faces in Caracas -alongside the rest of the country, apart from the government officials, of course. It’s sad to listen to my dad telling me that he is forced to change the ever traditional turkey based Christmas dinner as the price of the festive bird is the equivalent to 10 minimum wages –in relation to the currency rate in the black market.
On reflection I realise that reducing food waste is nothing but my pain driven behaviour.
Strong emotions tend to activate change though and I feel I am constantly challenged to develop creative skills in the kitchen that would help me fulfil this goal and avoid unnecessary guilt. The recipe today is the result of the meticulous check I now carry out of 'the best before dates' in the products in my fridge, in a conveniently flavourful concoction.
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| © The Teaspoon |
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| © The Teaspoon |
Ingredients
200 g (approximately 2 units) smoked mackerel fillets, skin off
1 small red onion, grated
2 tablespoons sour cream
1 tablespoon mayonnaise or cream cheese
1 teaspoon Dijon mustard
1 teaspoon horseradish sauce
1/2 lemon, zest and juice
1 tablespoon fresh chives, finely chopped
1 teaspoon freshly ground black pepper
2-3 quail eggs
Fresh lime thyme
Extra virgin olive oil
Bread of your choice, toasted (I used pumpernickel)
Method
Cook the quail eggs in boiling water for 2-3 minutes (less if you prefer a runny yolk). Place in a bowl with iced water, peel and carefully cut in 3-4 slices.
Peel and Use a fork to mash the mackerel in a bowl. Add the grated red onion, sour cream, mayonnaise, mustard, horseradish sauce, lemon zest and juice, chives and black pepper. Combine well until the mix is homogeneous. Do not add any salt as the mackerel is salted enough.
Toast your bread slices and top with the pâté and a slice of quail egg. Toss with olive oil, black pepper and thyme. Serve and enjoy!
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| © The Teaspoon |
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