Connemara Smoked Mackerel with Saffron Potato Terrine

INGREDIENTS:DSC_0072

300g  New potatoes

Pinch Saffron

600g Connemara Smokehouse Smoked Plain Mackerel

1tsp Dill

150g Melted Butter

 

METHOD:

Boil potatoes with saffron until cooked, drain. Line a mould with cling film.

Start with Mackerel fillets, add potatoes and dill, butter, seasoning and continue to layer.

Use your hands to press firmly into the mould. Chill for 3 to 4 hours.

Serve with a green salad.

 

By Chef Martin Ruffley Galway GMIT as seen at the Connemara Mussel Festival

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