That Jess Ho

I was meant to work this morning, but apparently there are way too many people on, and work thought they would be kind to me and relieve me of a double.

It is kind of sad that the markets have gotten so quiet on weekdays that some stores chose only to open Thursday to Sunday, which I found out today.  The store holders are smiling and saying that it is because it is getting cold, but when I was wandering around at nine this morning, I could have mistaken it for a 6am adventure.

I bought ox tails and ran around for pigs trotters for the ox tail soup I am going to make.

But, also, I couldn’t turn down buying mackerel after my sardine madness a couple of weeks back.  I blame David Lebovitz, but after reading his post on sardine pate, I decided to do the same with the mackerel while my ox tail soup simmered down.  I can’t help it but turn something healthy and cheap into a rich paste.

Mackerel Pate, adapted from David Lebovitz.

6 whole, fresh mackerel
salt
pepper
1 shallot, minced
1/2 bunch of chives, minced
1 small, red chili, seeds removed, minced
70g unsalted butter, at room temperature and cut into cubes
olive oil
1 lemon

I have to admit, I was lazy and couldn’t be bothered filleting these once I had started on the ox tail.  So, I just gutted them, pan-fried the suckers over a high heat until just cooked and peeled off the skin and removed the flesh from the bones.  Allow the flesh to cool down till it is at room temperature.
In a food processor, pulse together the mackerel, shallot, butter, chives, chili and a tablespoon or so of olive oil till it comes together.  Season with salt and pepper and lemon juice to taste.
Refrigerate overnight and serve at room temperature.

I am totally going to eat this on crackers with pickled onions, cornichons and cucumbers tomorrow.