Tag Archives: healthy fish paté

Smoked mackerel pâté and broken


We have broken our cleaning lady. Or to be more exact, the dogs have broken her. She’s never been their biggest fan; she believes that a dog’s place is outside and silent at all times. Personality and opinions, particularly dogmatic ones, should not be tolerated. If you’ve been reading my blog for a while, you’ll know that this just isn’t how we roll with Hugo and Java. Or at least, it isn’t how Hugo and Java roll with us.

I do see that it must be frustrating for her, especially when all the dogs within a two kilometre radius rock up for a ‘social’ when she’s trying to hose down the floors. They seem to sense the optimal impact moment to put in an appearance. And, in fairness, I do always say that cleaning our house is a bit like mucking out a stable. Anyway, this morning the hounds outdid themselves. The mild weather meant that the windows were open and Java, terrified witless by the vacuum cleaner, kept jumping out of the window, spent just enough time outside to dirty her feet and returned into the house through the front door. Ad infinitum. Hugo, who had been invited (you don’t give Hugo orders; you make suggestions) to stay outside in a bid to reduce the carbon paw print, availed himself of the open window in the other direction to come back into the house (filthy paws and all) in order to launch a vicious assault on his long-standing nemesis, the hoover.

Happily, I wasn’t there this morning to witness this outrageous exhibition of doggie hooliganism. I did come back in time to be greeted by two manic, crack cocaine-smoking dogs and Luc administering medicinal Armagnac to treat the cleaning lady’s shattered nerves.

Ingredients (serves 6)

400g smoked mackerel, skin removed

1 ripe avocado

2 shallots, peeled

1 clove of garlic, peeled

Juice of 1 lemon

1 tablespoon olive oil

4 tablespoons horseradish

Sea salt and freshly ground black pepper

1 teaspoon paprika

Place all the ingredients in a food processor and combine until smooth. Chill for at least two hours and serve with either crispy French bread or raw vegetables (carrots, celery, fennel…)

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