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Preparing: 20 min
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Ingredients
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Method
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3 smoked mackerel fillets
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Flake the mackerel fillets into chunks, remove the skin and bones you may come across. You can do it with forks or clean palms - I prefer the later mathod.
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Place the fish in a glass bowl.
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1/2 cucumber
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Remove the seeds from the cucumber and dice it finely. Add to the bowl.
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3 tsp of capers
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Chop the capers and add to the bowl.
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1 banana shallot
2 tbsp of chopped chives
a big pinch of fresh dill, chopped
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Dice finely the shallot and add to the bowl, add the chopped chives and fresh dill.
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1 lemon
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Half the lemon and juice it. Remove the seeds and pour the lemon juice over the ingredients in the bowl.
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black pepper to taste
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Season with the black pepper to taste and combine the ingredients.
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Transfer the pâté to the container, cover and refrigerate until served. Spread the pâté on the sourdough slices such as Double Rye Sourdough Bread or Malt and Honey Dark Rye Bread and serve for breakfast or lunch.
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